Smoky Black Bean Soup

Smokey Black Bean Soup With Chicken Sausage

1 teaspoon olive oil

1 3-ounce link precooked spicy chicken, thinly sliced

1 large onion, finely chopped

1 red bell pepper, seeded and diced

4 garlic cloves, minced

1 teaspoon ground cumin

½ teaspoon dried oregano

1 15- ounce cans black beans rinsed and drained

2 cups reduced – sodium chicken broth

1 canned chipotle chili in adobe sauce, minced

1/3 cup reduced fat sour cream (greek yogurt)

½ teaspoon finely grated lime zest

4 teaspoons freshly squeezed lime juice

½ teaspoon honey

Sea salt

1. Heat oil in a medium saucepan over medium heat. Add sausage in a single layer; cook until lightly browned, about 2 minutes. Turn and cook 1 minute more. Transfer to a plate lined with paper towels.
2) Add onion and bell pepper to pan; cumin and oregano; saute 1 minute more. Stir in beans, broth and chipotle; bring to a boil. Reduce heat to medium low and simmer 5 minutes.
3. Meanwhile, combine sour cream, lime zest, 1 teaspoon lime juice and honey a small bowl.
4) Transfer 1 1/2 cups to a blender and puree. Stir puree back into soup; add sausage. Stir in remaining lime juice and season and salt to taste. Serve and top with lime sour cream.

Nutrition facts per serving: 258 calories, 20 g protein, 40 g carbohydrate, 6 g fat (2.3g saturated), 12 g fiber

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