Ingredients:

• 2 teaspoons vegetable oil

• 1 small onion, finely chopped

• 2 cloves garlic, crushed and minced

• 3 (15 ounce) cans black beans, drained (don't rinse)

• 1 (16 ounce) can fat-free chicken broth

• 4 teaspoons Prairie Fire Chipotle Pepper Blend

• 2 (4 ounce) cans diced green chiles

• 2 ounces reduced-fat shredded Monterey Jack cheese (optional)

Directions:

• Heat oil in a 3 quart saucepan over medium-high heat.

• Add onion and garlic, cook until tender.

• Add black beans, chicken broth, and Prairie Fire Chipotle Pepper Blend.

• Bring to the boil, cover, lower heat and simmer for 15 minutes.

• Mash enough of the black beans with the back of spoon to thicken sauce to desired consistency.

• Add green chiles, stir, and simmer for an additional 10 minutes.

• Ladle into soup bowls and sprinkle cheese over top if you like.

• Soup
• Spicy
• Main Dish
• Southwestern