Black Bean Soup with Chicken Sausage

I found this recipe in the latest Fitness Magazine (March 2012).  I've never had chicken sausage before, so I was instantly intrigued.  Feel free to substitute regular sausage if you can't find chicken.  I need to google search how to slice the sausage correctly since mine kind of fell apart like ground beef.  It uses a canned chipotle chili in adobo sauce which adds a unique spiciness that may not be for everyone.  I loved it, although, my husband was not as pleased.  Overall, a very healthy, low-cost, low-calorie dish that makes an excellent lunch soup.  I hope you enjoy!

• 1 tsp olive oil
• 1 3-oz link precooked spicy chicken sausage, thinly sliced
• 1 large onion, finely chopped
• 1 red bell pepper, seeded and diced
• 4 garlic cloves, minced
• 1 tsp cumin
• 1/2 tsp dried oregano
• 2 15-oz cans black beans rinsed and drained
• 2 cups reduced sodium chicken broth
• 1 canned chipotle chili in adobo sauce, minced
• 1/3 cup reduced fat sour cream
• 1/2 tsp finely grated lime zest
• 4 tsp freshly squeezed lime juice
• 1/4 tsp honey
• salt

1. Heat oil in a medium saucepan over medium heat.  Add sausage in a single layer; cook until lightly browned, about 2 minutes.  Turn and cook 1 minute more.  Transfer to a plate lined with paper towels.
2. Add onion and bell pepper to pan; saute until soft, 3 to 4 minutes.  Add garlic, cumin, and oregano; saute 1 minute more.  Stir in beans, broth, and chipotle; bring to a boil.  Reduce heat to medium-low and simmer 5 minutes.
3. Meanwhile, combine sour cream, lime zest, 1 tsp lime juice and honey in a small bowl. 
4. Transfer 1 1/2 cups soup to a blender and puree.  Stir puree back into soup; add sausage.  Stir in remaining lime juice and season with salt to taste.  Serve and top with lime sour cream.

Makes 4 servings. Serving 258 calories.