Hearty Black Bean Soup

 

1

tablespoon vegetable oil

1

medium yellow onion, finely chopped

3

cloves garlic, finely chopped

Salt and pepper

3/4

lb lean (at least 80%) ground beef or lean ground turkey

1

teaspoon ground cumin

1

teaspoon chili powder

1/2

teaspoon salt

2

cans (15 oz each) Progresso® black beans, undrained

1

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

1

can (4 oz) fire-roasted diced green chiles, drained

1

cup Old El Paso® Thick 'n Chunky medium salsa

2

tablespoons fresh lime juice (1 medium lime)

2

teaspoons hot sauce, if desired

1

avocado, pitted, peeled and diced

1

bunch fresh cilantro, finely chopped

Crushed tortilla chips

2

containers (6 oz) Yoplait® Greek plain yogurt

• 1 In 3-quart saucepan, heat oil over medium heat. Add onion and garlic; season with salt and pepper. Cook about 5 minutes or until onion is translucent.
• 2 Add beef; sprinkle with cumin, chili powder and 1/2 teaspoon salt. Cook about 5 minutes or until beef is browned.
• 3 Add beans, tomatoes, green chiles, salsa and lime juice. Heat to boiling. Reduce heat to simmer. Taste broth; adjust seasoning as necessary and add hot sauce if more spice is desired. Simmer up to 30 minutes, stirring occasionally.
• 4 While soup is simmering, prepare Toppings.