Smoky Black Bean and Corn Soup

• 1 tsp canola oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 cups fresh or frozen corn kernels
• 1 (14.5 oz) can reduced-sodium vegetable broth
• 1 (15 oz) can black beans, rinsed and drained
• 1 (14.5 oz) can diced tomatoes
• 1 tsp ground cumin
• 1/2 tsp minced chipotles in adobo
• 1 tsp fresh lime juice
• 1/4 cup fat-free sour cream, divided
• chopped fresh cilantro
• thinly sliced scallion

Heat a large saucepan over medium heat until hot. Swirl in the oil, then add the onion and garlic. Cook, stirring occasionally, until golden, about 8 mintues.

Add the corn, broth, beans, tomatoes, cumin, and chipotles. Bring to a boil; reduce the heat and simmer, covered, 10 minutes. Remove from the heat and stir in the lime juice.  Top each serving with a tablespoon of the sour cream, and sprinkle with the cilantro and scallion.

Makes 4 servings (1 3/4 cup each), 6 WW PointsPlus each.