Black Bean-Tomato Soup with Cilantro-Lime Cream

Black Bean-Tomato Soup with Cilantro-Lime Cream
Photo by Randy Mayor


  • ½ cup chopped onion (about 1 small)
  • ¼ cup reduced-fat sour cream
  • 1 teaspoon ground cumin, divided
  • 2 center-cut bacon slices, chopped
  • 1 tablespoon fresh lime juice
  • 1 garlic clove, minced
  • ½ teaspoon chipotle chile powder
  • + 7 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • ½ teaspoon grated lime rind
    • 1 tablespoon minced fresh cilantro
    • ¼ cup chopped celery
    • 1 (14.5-ounce) can no-salt-added organic diced tomatoes, undrained
    • 1 (15-ounce) can black beans, rinsed and drained

1. Cook bacon in a large saucepan over medium heat until crisp. Remove bacon with a slotted spoon, reserving 1 teaspoon drippings in pan; set bacon aside. Add onion and celery to pan; cook 5 minutes or until celery is tender. Stir in 3/4 teaspoon cumin, chile powder, and garlic; cook 1 minute. St...

View full recipe at My Recipes


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