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
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