Chipotle-Black Bean Soup - cooking recipe

Ingredients

1 cup dried black beans (about 6 ounces)
1/2 cup boiling water
1 chipotle chile, finely chopped
1 teaspoon olive oil
1/4 cup chopped onion
1 garlic clove, minced
2 cups water
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1 (16 ounce) can low sodium chicken broth
1/4 teaspoon ground red pepper
1 (14 1/2 ounce) can diced tomatoes and green chilies, undrained
Toppings
1/2 cup plain fat-free yogurt
1/4 cup finely shredded sharp cheddar cheese

Preparation

To prepare soup, sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.
Heat oil in a large Dutch oven over medium-high heat. Add onion; saute 2 minutes or until tender. Add garlic; saute 1 minute. Add beans, chipotle chile, 2 cups water, oregano, cumin, and broth; bring to a boil. Cover, reduce heat, and simmer 3 hours or until beans are soft.
Place 1 cup of soup in a blender; process until smooth. Return to pan. Stir in pepper and tomatoes; cook until thoroughly heated.
Ladle soup into each of 4 bowls; top with yogurt and cheese.