Sweet Potato and Black Bean Soup

• 1 tablespoon extra-virgin olive oil
• 1 medium-large sweet potato, peeled and diced
• 1 large sweet onion, diced
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 4 teaspoons ground cumin
• 1/2 teaspoon ground chipotle chili powder
• 1/4 teaspoon salt
• 2 1/2 cups water
• 2 (15-ounce) can black beans, rinsed and drained
• 1 (14-ounce) can diced tomatoes
• 1 tablespoon lime juice
• 1/3 cup chopped cilantro
• garnishes- nonfat sour cream, pickled jalapenos or avocado

1. In a Dutch oven, heat oil over medium-high heat. Add sweet potato and onion and cook for 3 minutes, stirring often.
2. Add garlic, chili powder, cumin, chipotle powder, and salt and cook 30 seconds, stirring constantly.
3. Add water and bring to a simmer. Reduce heat to low (make sure you keep a gentle simmer), cover and cook 8-10 minutes, or until sweet potato is tender.
4. Add beans, tomatoes, and lime juice and continue to simmer 5 minutes.
5. Remove from heat and stir in cilantro.