Smoky Black Bean Soup with Avocado-Lime Salsa

1 15oz can black beans, rinsed and drained
1 C water
1 14.4oz can fire-roasted diced tomatoes, undrained
1/2 C chipotle salsa
1 tsp ground cumin
Avocado-Lime salsa
Reduced-fat sour cream

Place beans in a medium saucepan. Mash beans slightly with a potato masher.
Stir in water and next 3 ingredients. Cover and bring to a boil over high heat; reduce heat, and simmer 8 minutes. Uncover, and cook 2 minutes or until soup is slightly thickened. Ladle soup evenly into each of 4 bowls; top evenly with Avocado-Lime salsa, and, if desired, sour cream.
4 servings (serving size: 1 cup soup and 1/4 cup salsa)
Cal: 172; Fat: 5.7; Protein: 7.4; Carb: 29.7; Fiber: 11g

Avocado-Lime Salsa
1 C diced peeled avocado
1 lime
2 Tbsp freshly chopped fresh cilantro
1/8 tsp salt

Place avocado in a small bowl. Grate rind from lime and squeeze juice to measure 1/2 teaspoon and 1 tablespoon, respectively; add to avocado. Add cilantro and salt. Toss gently.
Yield: 1 C (serving size 1/4 cup) Cal: 55; Fat: 5.2; Protein: 0.7; Carb: 2.9g; Fiber: 1.7g