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Categories:
olive oil ham onion zucchini garlic chipotle chili powder chicken broth black beans kosher salt water low-fat sour cream fresh cilantro
Viewed: 34 - Published at: 3 years agoIngredients
- 2 teaspoons olive oil
- 1 (4-ounce) piece baked ham, diced
- 1 medium onion, diced
- 1 medium zucchini, diced
- 1 teaspoon minced garlic
- 1/4 to 1/2 teaspoon chipotle chili powder
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 2 (15-ounce) cans black beans, rinsed, drained, and divided
- 1/4 teaspoon kosher salt
- 1/2 cup water
- 2 tablespoons low-fat sour cream (optional)
- 2 teaspoons chopped fresh cilantro (optional)
Method
- Heat olive oil in a large saucepan over medium-high heat. Add diced ham, and cook 2 minutes or until lightly browned. Add onion and zucchini; cover and cook 4 minutes, stirring occasionally. Stir in minced garlic and chipotle chili powder; cook 30 seconds. Add chicken broth, 1/2 cup black beans, and salt.
- Puree remaining beans with 1/2 cup water in a blender until smooth; stir into soup, and bring to a boil. Reduce heat, and simmer 2 minutes. Divide soup evenly among 4 bowls. Garnish with sour cream and cilantro, if desired.
