Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium red onion, chopped
• 2 teaspoons ground cumin
• 1 15-ounce c black beans, rinsed
• 3/4 cup water
• 1/2 teaspoon freshly grated orange zest
• 1/2 cup orange juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup chopped fresh cilantro
• 1 tablespoon lemon juice
• 4 tablespoon reduced-fat sour cream, divided
• Pinch of ground chipotle chile, (see Note)
• 2 scallions, thinly sliced

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Cooking Directions

Step 1

Heat oil in a large saucepan over medium heat. Add onion, cover and cook, stirring occasionally, until browned, 4 to 5 minutes. Add cumin and cook, stirring, until fragrant, about 30 seconds. Add beans, water, orange zest and juice, salt and pepper; increase heat to medium-high and bring to a boil, stirring often. Transfer to a blender with cilantro, lime juice and 3 tablespoons sour cream. Puree until smooth. (Use caution when pureeing hot liquids; see Tip.)

Step 2

Combine the remaining 1 tablespoon sour cream and ground chipotle in a small bowl. Serve the soup garnished with the chipotle cream and scallions.