Black Bean Soup with Avocado Salsa

 

1

can (15 oz) Progresso® black beans, drained, rinsed

1

cup water

1

can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained

1/2

cup chipotle salsa

1

teaspoon ground cumin

1

cup diced peeled avocado

1/2

teaspoon grated lime peel

1

tablespoon fresh lime juice

2

tablespoons finely chopped fresh cilantro

1/8

teaspoon salt

Reduced-fat sour cream, if desired

• 1 In 2-quart saucepan, mash beans slightly with potato masher. Stir in water, tomatoes, chipotle salsa and cumin. Heat to boiling over high heat; reduce heat. Cover; simmer 8 minutes, stirring occasionally. Uncover; simmer 2 minutes longer or until soup is slightly thickened.
• 2 Meanwhile, in small bowl, gently toss avocado, lime peel, lime juice, cilantro and salt.
• 3 Ladle 1 cup soup into each of 4 bowls. Top each serving with 1/4 cup avocado salsa. Garnish with sour cream.