1 teaspoon olive oil
1 pint pico de gallo (I got mine from Nicky's Mexican Restaurant)
1 16-oz can refried black beans
1 15-oz can black beans, rinsed
1 14.5-oz can chicken broth
1/2 cup sour cream
1/4 cup fresh cilantro, roughly chopped
Heat the oil in a saucepan over medium heat. Add 1 1/2 cups of the salsa and cook, stirring occasionally, for 4 minutes.
Add the refried beans, black beans, and broth and bring to a boil. Reduce heat and simmer for 5 minutes.
Divide among bowls and top with sour cream, cilantro and remaining 1/2 cup pico de gallo.
Serves 4. Each serving has: 240 calories, 5 grams of fat, 1 gram saturated fat, 1194 mg. sodium, 37 grams carbs, 12 grams fiber and 13 grams protein.