Tex-Mex Black Bean Soup
1 tablespoon olive oil
1 medium onion, chopped
1 green bell pepper, cut into 1/4-inch pieces
1 tablespoon chopped chipotle in adobo sauce
1 can(s) (15-ounce) black beans, rinsed
1 can(s) (15-ounce) refried black beans
2 cups low-sodium vegetable broth
1 avocado, diced
1/2 cup refrigerated fresh salsa
1/4 cup lowfat sour cream
Fresh cilantro, for serving
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and green pepper, season with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, for 5 minutes. Stir in the chipotle and adobo.
Stir in the beans, refried beans, and vegetable broth and bring to a boil. Reduce heat and simmer for 2 minutes.
Divide the soup among 4 bowls and top with the avocado, salsa, sour cream, and cilantro, if desired.