This soup is really easy to make and only takes a few minutes. I found the original recipe on Recipe Critic and adapted it from that.  This would be great for a meatless Monday.  During the cold months I like to make soups towards the end of the week so that we can have the leftovers for the weekend.  This recipe is zero weight watcher points on the new Freestyle program.  Forgive my picture it, the color is more brown that red.  

​Ingredients:

1 medium onion, diced
4 cloves garlic, minced
1 (14.5 ounce) can garlic fire roasted diced tomatoes
4 (15 ounce cans) black beans, (2 undrained and 2 drained and rinsed)
2 (14.5 ounce) cans low-sodium vegetable broth
1 (4 ounce can) diced green chilies
1 cup frozen corn, thawed
1½ teaspoons cumin
½-1 teaspoon chili powder
1 tablespoon fresh squeezed lime juice

Instructions:​

1. Add two cans of undrained black beans to a food processor and pulse until thickened. Set aside.
2. Spray bottom of large sauce pan with cooking spray.
3. Stir in onion and sauté for 3-4 minutes.
4. Add in garlic and cook for an additional minute.
5. Stir in the tomatoes, all of the black beans, vegetable broth, green chilies, corn, cumin and chili powder.
6. Bring to a simmer and cook for 20 minutes.
7. If the soup is too thick add more chicken broth. If you would like it thicker puree some of the soup in a blender or food processor.
8. Take off of the heat and stir in fresh squeeze lime juice.
9. Season with salt and pepper to taste.
10. Serve immediately with fresh chopped cilantro for serving.