Black Bean Soup

Not only are black beans tasty, but they are good for you too. A recent article in the Kansas City Star pointed out some of the positive characteristics of the black bean. Apparently black beans are ranked third on the list of the top 100 antioxidant foods.

This soup is easy to make and it's good for you too. What more could we ask for?

South-of-the-Border Black Bean Soup

2 (15-ounce) cans black beans, rinsed and drained
1 (14.5-ounce) can no-salt added whole tomatoes, chopped
1 (14.5-ounce) can diced tomatoes with green chilies
1 (14.5-ounce) can fat-free lower-sodium chicken broth
2 (4-ounce) cans whole green chilies, drained and coarsely chopped
1 ½ cups frozen corn
4 green onions, thinly sliced
3 tablespoons chili powder
2 teaspoons cumin
1 teaspoon dried minced garlic
Light or no-fat sour cream, for garnish
Colby-jack reduced fat shredded cheese, for garnish
Baked tortilla chips, for garnish

Place all soup ingredients in slow cooker. Cover and cook on low setting 7 to 9 hours.

Ladle into bowls. Dollop with 1 tablespoon sour cream. Sprinkle one tablespoon shredded cheese over all and crush 4 chips on top. Makes 8 to 10 servings.