Salsa-Bean Soup

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
To streamline your preparation, chop the cilantro and grate the cheese while the soup cooks. You can vary the heat with your choice of salsa. Serve with baked tortilla chips.
== Ingredients ==
* 1 teaspoon vegetable oil
* 1 tablespoon bottled minced garlic
* 2 cups water
* 1/2 teaspoon chipotle chile powder
* 3 (15-ounce) cans black beans, rinsed and drained
* 1 (8-ounce) bottle salsa
* 1 tablespoon fresh lime juice
* 1/2 cup chopped fresh cilantro
* 1/2 cup (2 ounces) shredded Monterey Jack cheese
== Directions ==
# Heat oil in a large saucepan over medium-high heat.
# Add garlic; sauté 1 minute.
# Stir in water, chipotle powder, beans, and salsa.
# Bring to a boil; reduce heat, and simmer 1 minute.
# Place cups bean mixture in a blender; process until smooth.
# Return puréed mixture to pan.
# Stir in lime juice; simmer 10 minutes.
# Remove from heat; stir in cilantro.
# Sprinkle each serving with cheese.
Yield: 4 servings (serving size: 1 1/4 cups soup and 2 tablespoons cheese)
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Healthy Recipes
Category:Healthy Soups
Category:Healthy Main Dishes
Category:American Vegetarian
Category:American Recipes
Category:American Soups
Category:American Main Dishes
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Category:Vegetarian Soup Recipes
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Category:Oil Recipes
Category:Vegetable Oil Recipes
Category:Garlic Recipes
Category:Water Recipes
Category:Red chile powder Recipes
Category:Black bean Recipes
Category:Bean Recipes
Category:Bean Soup Recipes
Category:Salsa Recipes
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Category:Cilantro Recipes
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Category:Quick and Easy Recipes
Category:Quick and Easy Main Dishes
Category:Quick And Easy Soups
Category:Chipotle pepper Recipes