This recipe is adapted from the All-New Cookinglight Cookbook. I increased the amount to beans and tossed the hole thing into the slow cooker. In the end this was more of a chili than a soup, so I even changed the name.
3 cups dried black beans (soaked overnight)
1 teaspoon olive oil
1/4 of a medium sized yellow onion, minced
1 garlic clove, minced
1 canned chipotle pepper in adobo sauce, chopped
2 cups vegetable broth
2 cups water
1 (14.5 ounce) can of diced tomatoes
1/4 teaspoon dried oregano
1/4 teaspoon cumin
1/4 teaspoon seasalt
1/4 teaspoon ground black pepper
4 small white corn tortillas
Reduced Fat Sour Cream*
Shredded monterrey jack cheese*
- Rinse the presoaked beans and sort through them, disposing for any bad beans. Heat the oil in a skillet over medium heat and add the onion, garlic and chipotle chile. Cook until fragrant and the vegetable begin to give off some liquid, about 90 seconds.
- Transfer the sauteed onion, garlic and chile to your slow cooker. Add the vegetable broth, water, dried oregano, cumin, salt, pepper and can of tomatoes. Stir until complete incorporated. Cook on high for 6 hours.
- For the crispy corn topping, preheat the oven to 350°. Cover a baking sheet with heavy duty aluminum foil and spray it with cooking spray. Cut the tortillas into 1/4 inch long strips. Place the corn tortillas on the cooking sheet and coat them with cooking spray. Lightly sprinkl the tortillas with sea salt and bake for 12 minutes or until lightly browned
- Serve soup with the crisp tortilla strips, sour cream and shredded monterrey jack cheese.
This soup is 2 points per 1 cup serving of soup with 1/8 of the prepared tortilla strips. I did not include sour cream or cheese in my calculations and you may wish to use more or less in your serving.