Salsa Black Bean Soup

"I got this recipe from Cooking Light magazine a few years ago. I have made it at least a half dozen times. The last time I made it, I finally put in chipotle chili powder, instead of the regular chili powder I'd been substituting, and it really made a difference."

INGREDIENTS:

1 teaspoon vegetable oil

1 tablespoon minced garlic

2 cups water

1/2 teaspoon chipotle chili powder

3 (15 oz.) cans black beans, rinsed and drained

8 oz. salsa

1 tablespoon fresh lime juice

1 teaspoon dried cilantro

1/2 cup shredded cheddar cheese

DIRECTIONS:

Heat oil in large pot over medium heat. Add garlic and saute 1 minute. Stir in water, chipotle chili powder, cilantro, beans and salsa. Bring to a boil, reduce heat and simmer 1 minute. Place 3 cups of mixture into blender, blend, and return to pot. Stir in lime juice, and simmer another 10 minutes. Sprinkle with cheese and serve.

Makes 4 - one and a half cup servings