Soups and Chili

2 cans (15 oz) unsalted black beans
1 can (16 oz) low sodium chicken broth
½ cup salsa
1 Tablespoon chili powder
6 Tablespoons shredded low fat cheddar cheese
6 Tablespoons chopped onion
3 Tablespoons chopped fresh cilantro (optional)

  1. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  2. Wash one can of beans with a potato masher.
  3. Pour both cans of beans into medium saucepan.
  4. Add chicken broth, salsa, and chili powder.
  5. Bring to a boil and cook for 15-20 minutes, or until soup is slightly thickened.
  6. Top each serving with 1 Tablespoon cheese and 1 Tablespoon onion and fresh cilantro if desired.

6 servings, approximately ¾ cup each

Nutrition Information:
Per Serving

calories, 137; carbohydrate, 22 g; protein, 10 g; total fat, 1 g; saturated fat, 0 g; trans fat, 0 g; cholesterol, 3 mg; fiber, 7 g; total sugars, 1 g; sodium, 322 mg; calcium, 97 mg; folate, 3 mcg; iron, 2 mg; percent calories from fat, 7%.

Recipe adapted from