Black Bean & Corn Soup- Cooking Light

Total: 30 minutes

Yield: 4 servings

Ingredients

· Cooking spray

· 1 cup fresh or frozen corn

· 1 (15 ounce) cans black bean, rinsed, drained, and divided

· 1 ½ cups fat-free, lower sodium chicken broth

· 1 (14.5 ounce) can diced tomatoes

· 1 tablespoon chile paste (e.g., sambal oelek)

· 3/8 tsp. salt

· ¼ cup 2% reduced fat Greek yogurt

· Monterey jack cheese (if desired)

Preparation

1. Heat Dutch oven over medium-high heat. Coat pan with cooking spray. Add corn to pan, and sauté 4 minutes or until lightly browned, stirring occasionally.

2. Combine 2 cans of bean and broth in a blender; process until smooth. Add bean mixture, remaining cans of beans, tomatoes, chile paste, and salt to corn, stirring to combine; bring to a boil. Cover, reduce heat to medium, and simmer 15 minutes, stirring occasionally.

3. Serve and garnish with Greek yogurt and Monterey jack cheese.