Smoky Black Bean Soup with Chicken Sausage

Ingredients:

• 1  teaspoon  olive oil
• 1  3-ounce link  precooked spicy chicken sausage, thinly sliced
• 1   large onion, finely chopped
• 1   red bell pepper, seeded and diced
• 4   garlic cloves, minced
• 1  teaspoon  ground cumin
• 1/2  teaspoon  dried oregano
• 2  15-ounce cans  black beans, rinsed and drained
• 2  cups reduced-sodium chicken broth
• 1  canned chipotle chili in adobo sauce, minced...NOT ONE CAN!  Just ONE chili!
• 1/3  cup  reduced-fat sour cream
• 1/2  teaspoon  finely grated lime zest
• 4  teaspoons  freshly squeezed lime juice
• 1/4  teaspoon  honey
• salt, to taste
  
  

Directions:

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.

Add onion and bell pepper to pan; saute until soft, 3 to 4 minutes. Add garlic, 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.

Meanwhile, combine sour cream, lime zest, 1 teaspoon lime juice, and honey in a small bowl.

Transfer 1 1/2 cups soup to a blender and puree. Stir puree back into soup; add sausage. Stir in remaining lime juice and season with salt to taste. Serve and top with lime sour cream.


Serves 4.

*Fitness Magazine, March  2012