Black Bean Soup

I fell off the "Cooking Light" wagon last week right into a delicious apple pie but I'm back on the healthy trail this week. Black Bean Soup. It's both healthy and delicious. I found the original recipe in Cooking Light's October '09 issue and after tweaking it a bit I've come up with something that's now a part of my permanent soup rotation.

Wait, I have a soup rotation? Yes. Yes, I do.

Black Bean Soup (adapted from Cooking Light)

2 cans black beans, drained and rinsed
2 1/2 tsp olive oil
1 onion, chopped
3 garlic cloves, minced
4 cups chicken broth
1 lg can green chiles (I think this is the 7 oz size)
1 1/2 tsp ground cumin
1 1/2 tsp salt
2 tsp dried oregano
1/2 cup tomato paste

Optional toppings:
pepper jack cheese
cilantro
sour cream

Saute onion and garlic in oil over medium heat for 5 minutes. Increase heat to high and add the rest of the ingredients. Stir together and bring to a boil. Cover, reduce heat and simmer for 30 minutes. Process mixture in a blender until smooth and serve.