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Black Bean Bisque with Crab




Source of Recipe


MOM
3 cups low sodium chicken broth, defatted
1 jar (16 ounces) Black Bean Dip (Spicy or Mild)
1 can (6 ounces) crabmeat, drained
2 tablespoons brandy (optional)
6 tablespoons low fat sour cream
Chopped fresh chives (optional)


Microwave Directions

Combine broth and bean dip in 2-quart glass measure or microwave-safe casserole. Cover with vented plastic wrap or lid; microwave on HIGH (100% power) 6 minutes or until soup starts to bubble.

Stir in crabmeat and brandy, if desired; microwave on MEDIUM (50% power) 2 minutes or to desired serving temperature. To serve, ladle bisque into 8 individual ramekins or soup bowls, dividing evenly. Swirl 1 tablespoon sour cream into each serving. Garnish with chives, if desired.

Stove Top Directions

Combine broth and bean dip in 2-quart saucepan; bring to a boil over medium heat. Stir in crabmeat and brandy, if desired; cook 2 minutes or to desired serving temperature. Serve as directed.