Serves 4 ( 1 c. soup with 1 T. ham, 1T. cheese and 1T. sour cream = 5 points+ )
- ¼ c. chopped red onion
- ½ c. water
- 1 tsp. ground cumin
- ¼ tsp. crushed red pepper flakes
- 1 ( 14 oz) can fat-free chicken broth
- 2 ( 15 oz) cans black beans, drained and rinsed
- 1 T. lime juice
- 2 oz. lean deli ham
- 4 T. reduced-fat cheddar, shredded
- 4 T. fat-free sour cream
Place first 5 ingredients in a large sauce pot. Add 1-½ cans of beans. Bring to a boil, reduce heat and simmer for 15 minutes. Place bean mixture in a blender, removing center piece of blender lid to let steam escape. Cover opening with a towel. Blend until smooth. Return soup to pot. Add remaining beans and heat through. Stir in lime juice.
Heat a small frying pan coated with nonstick spray. Cook ham until lightly browned. Top soup with ham, cheese and sour cream.