Spicy Black Bean Soup

INGREDIENTS:
* 1 spray cooking spray, (5 one-second sprays per serving) 
* 1 medium onion(s), finely chopped 
* 4 medium garlic clove(s), minced 
* 1/4 tsp red pepper flakes, or to taste 
* 1 tsp ground cumin
* 1/4 tsp ground chipotle pepper 
* 45 oz canned black beans, undrained (three 15 oz cans) 
* 14 1/2 cup fat-free chicken broth, or vegetable broth 
* 10 oz canned tomatoes with green chilis, (such as Rotel Tomatoes)
* 1 red or yellow bell pepper coursely chopped 
* 11 oz canned yellow corn, drained 


PREPARATION:
1. Coat bottom of 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 one can of beans in blender; add sautéed onion mixture,
   red pepper flakes, cumin and chipotle. Cover and blend on high until smooth,
   about 30 seconds. Pour mixture back into stockpot. 

3. Place second can of beans and broth in blender and puree until smooth;
   add to stockpot. 

4. Stir third can of beans (do not puree first), tomatoes and green chilies,
   corn and chopped bell pepper into stockpot.

5. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. 
   Garnish with sour cream. Yields about 1 1/2 cups of soup per serving. 

Yield 8 serving; 3 Weight Watcher's points per serving