Ingredients
4
4 servings
- •2 (15 ounce) cans black beans, undrained, divided
- •1 cup low-sodium chicken broth
- •cooking spray
- •1 small onion, chopped
- •1 teaspoon minced garlic
- •1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- •0.33333334326744 cup plain yogurt
- •4 teaspoons lime juice
- •2 teaspoons ground cumin
- •0.25 teaspoon red pepper flakes
- •2 tablespoons chopped fresh cilantro
Instructions
- Empty 1 can black beans into a blender. Pour in chicken broth. Cover and purée until smooth. Set aside.
- Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic in the saucepan until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and puréed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.
Nutritional Facts
Per 4 servings
- Calories: 237
- Carbohydrate: 42g
- Fat: 2g
- Fiber: 16g
- Protein: 16g
- Sugar: 3g
Related Recipes
Quick Black Bean Soup
Southwest Black Bean Chicken Soup
Instant Pot® Black Bean Soup
Easy Black Bean Soup
Black Bean Vegetable Soup
Plant-Based Black Bean Taco Soup
Black Bean Vegetarian Soup
Black Bean and Chickpea Chili
Easy and Quick Black Bean Soup
Coconut Black Bean Soup
Chicken Soup With Black Beans and Corn
