I was on Weight Watchers some years ago and found some recipes that I really enjoyed, so I keep going back to them. The Goat Cheese Mushroom Quesadillas with Chipotle Cream was delicious and I’ve been making them once a week.
I’ve been making the Spicy Black Bean Soup for a few years now. Yummy on a cold day, just perfect for this past week in Chicago when winter made a comeback.
You will need:
- 1 spray(s) cooking spray
- 1 medium uncooked onion(s), finely chopped
- 4 clove(s), medium garlic clove(s), minced
- 45 oz canned black beans, undrained, divided (three 15 oz cans)
- 1/2 tsp red pepper flakes, or to taste
- 1 tsp ground cumin
- 14 1/2 oz fat free chicken broth, or vegetable broth
- 10 oz canned tomatoes with green chilis
- 11 oz canned yellow corn, drained
This time around I found the soup to be a little blander, so I put 1/4 can of chipotle in adobo sauce in my Magic Bullet and then in mixed it in the soup while cooking. It did the trick. I also used used roasted corn, because I saw the can while shopping and thought it sounded like the perfect combo with a rustic black bean soup. It was.
Though I often try to decrease the recipe since I’m only one person and don’t want the same thing for lunch every day, when I make the soup I make the entire thing. I eat it as a soup the first day, but as it will do when sitting in the fridge, it thickens so I use it as a topping over rice, or a healthier option, quinoa. I also add a little sour cream and avocado.
It’s delicious and pretty health. I feel I must repeat that my food photos are no reflection of their tastiness. I’m just really bad at food photography. I got a new camera, so hopefully that will help.
Full recipe is here. If you try it, let me know what you think.