1 Tbs canola oil

1 medium onion, chopped

1 1/2 Tbs chili powder

1 1/2 tsp ground cumin

3 15-ounce cans black beans, rinsed

5 cups water

3/4 cup prepared salsa

1/4 tsp salt

1 1/2 Tbs lime juice

4 Tbs reduced-fat sour cream (optional)

2 Tbs chopped fresh cilantro (optional)

1

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes.

2

Add chili powder and cumin and cook, stirring, 1 minute more.

3

Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.

4

Transfer half the soup to a blender and puree. Stir the puree back into the saucepan. Serve garnished with sour cream and cilantro, if desired.