1 medium onion, finely chopped
4 garlic cloves, minced
3 15 oz cans black beans, undrained, divided
1 tsp ground cumin
14.5 oz can fat-free chicken broth
14.5 oz canned tomatoes w/green chilies
11 oz mexican corn (or plain corn if mexican isn't available), drained
1. Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.
2. Place 1 can of beans in a blender; add sauteed onion mixture and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.
3. Place 2nd can of beans and broth in blender and puree until smooth; add to stockpot.
4. Stir 3rd can of beans (do not puree first), tomatoes, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20-25 minutes.
Yields about 1 1/2 cups per serving. Freezes great.