Spicy Black Bean Soup (WW)

1/2  cup		medium onion(s), finely chopped
4		garlic clove(s),s minced
45  ounces		oz canned black beans, undrained, divided
1/2  teaspoon		red pepper flakes, or to taste
1  teaspoon		ground cumin
14-1/2  ounces		fat-free chicken broth, or vegetable broth
10  ounces		canned tomatoes with green chilies, such as Rotel Tomatoes
11  ounces		canned yellow corn, drained

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Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.

Place one can of beans in blender; add sauteed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.

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

Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Yields about 1 1/2 cups of soup per serving.