Southwest Black Bean Soup

I tried this recipe tonight for dinner after finding it in my healthy cooking magazine. It was delicious and very filling. I went with the mild green chilies, but if you want it spicier you could add some hotter green chillies.

1 medium sweet red pepper, chopped
2 celery ribs, chopped
1 small onion chopped
1 Tbsp. canola oil
2 cans (15 oz.) black beans, rinsed and drained
1 can (14-1/2 oz.) reduced-sodium chicken broth
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (4 oz.) chopped green chilies
3/4 tsp. ground cumin
1-1/2 cups cooked instand brown rice (I used regular brown rice.)
6 Tbsp. reduced-fat sour cream (optional to put on top.)

1. In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil. Reduce heat; simmer uncovered, for 30 minutes or until thickened.
2. Divide rice among six soup bowls; top with soup and sour cream.