Smoky Black Bean Soup with Chicken Sausage

I was reading my march issue of Fitness Magazine and found a recipe that sounded good for dinner last night. I of course don't do anything spicy, so used kielbasa instead of spicy chicken sausage and omitted the chili altogether. I also put 2 times as much in the blender because I was craving a really thick soup rather than the thinner version on the pretty magazine photo. Smoky Black Bean Soup with Chicken Sausage

1 tsp olive oil

3-oz precooked chicken sausage, thinly sliced

1 large onion, finely chopped

1 red bell pepper, seeded and diced

4 garlic cloves, minced

1 tsp ground cumin

1/2 tsp dried oregano

2 15-oz cans black beans, rinsed and drained

2 cups chicken broth

1 canned chipolte chili in adobo sauce, minced

1/3 cup sour cream

1/2 tsp finely grated lime zest

4 tsp freshly squeezed lime juice

1/4 tsp honey

salt

Heat oil in medium saucepan over medium heat. Add sausage in a single layer; cook until lightly browned, about 2 minutes. Turn and cook 1 minute more. Transfer to a plate lined with papertowels.

Add onion and bell pepper to pan; saute until soft, 3-4 minutes. Add garlic, cumin and oregano; saute 1 minute more. Stir in beans, broth, and chipolte; bring to a boil. Reduce heat to medium low and simmer 5 minutes.

Meanwhile, combine sour cream, lime zest, 1 tsp lime juice, and honey in small bowl.

Transfer 1 1/2 cups soup to blender and puree. Stir puree back into soup; add sausage. Stir in remaining lime juice and season with salt to taste. Serve and top with lime sour cream.