Red Pepper, Corn, and Black Bean Chowder

• 1 c. onion
• 2 cloves garlic, crushed
• 2 red peppers, broiled, peeled, and chopped
• 2 T. olive oil, divided
• 2 c. unsalted chicken stock
• 1/2 tsp. chopped chipotle chile in adobo sauce
• 15 oz. can unsalted black beans, rinsed and drained
• 1 c. fresh corn kernels
• 3/4 tsp. kosher salt
• 8 T. plain 2% Greek yogurt
• cilantro
• lime wedges

Saute onion and garlic in 1 T. olive oil in a saucepan over medium heat 3 minutes.  Place onion mixture, peppers, stock, 1 T. olive oil, and chile in a blender; blend until smooth.  Return to pan.  Stir in beans, simmer 10 minutes over medium heat.  Stir in corn and salt.  Place 1 c. soup in each of four bowls, top with 2 T. yogurt, 1 T. cilantro, and 1 lime wedge.

Serves 4; 222 calories.

VERDICT:  Don't be tempted to put in more chiles, thinking 1/2 tsp. isn't much out of that whole giant can.  It is plenty.  Even though I really hate roasting peppers, this is a keeper--easy, healthy and flavorful.