Black Bean Soup Monterey

Ingredients:

• 2 teaspoons vegetable oil
• 1 small onion, finely chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, crushed and minced
• 3 (15 ounce) cans black beans, drained (don't rinse)
• 1 (16 ounce) can fat-free chicken broth
• 2 cups frozen corn
• 2 tablespoons Prairie Fire Chipotle Pepper Blend
• 2 (4 ounce) cans diced green chiles
• 2 ounces reduced-fat shredded Monterey Jack cheese (optional)
• Directions:

1. Heat oil in a 3 quart saucepan over medium-high heat.
2. Add onion, bell pepper and garlic, cook until tender.
3. Add black beans, chicken broth, corn, and Prairie Fire Chipotle Pepper Blend.
4. Bring to the boil, cover, lower heat and simmer for 15 minutes.
5. Mash enough of the black beans with the back of spoon to thicken sauce to desired consistency.
6. Add green chiles, stir, and simmer for an additional 10 minutes.
7. Ladle into soup bowls and sprinkle cheese over top if you like.