20-Minute Black Bean Soup

4 cups unsalted vegetable broth

2 (15-ounce) cans no-salt-added black beans, rinsed (about 3 cups)

1 (10-ounce) package frozen chopped sweet potatoes (about 2 cups), thawed

1 (15-ounce) can no-salt-added fire-roasted diced tomatoes

1 medium yellow onion, chopped (about 1 cup)

1 cup frozen corn

1 tablespoon refrigerated garlic paste

1 teaspoon salt-free taco seasoning

½ teaspoon salt

½ teaspoon ground chipotle

¼ teaspoon ground pepper

1 (8-ounce) package cream cheese, cut into pieces, softened

Fresh cilantro leaves for garnish (optional)

Stir 4 cups broth, the rinsed beans, the thawed sweet potatoes, 1 can tomatoes, the chopped onion, 1 cup corn, 1 tablespoon garlic paste, 1 teaspoon taco seasoning, ½ teaspoon salt, ½ teaspoon chipotle and ¼ teaspoon pepper together in a large Dutch oven. Cover and bring to a boil over high heat.

Uncover, reduce heat to medium and cook, undisturbed, until the sweet potatoes are tender, about 10 minutes.

Stir in softened cream cheese. Bring to a lively simmer, uncovered, over medium heat; simmer for 5 minutes, stirring occasionally, until smooth and the flavors meld. Divide among 6 bowls. Garnish with cilantro, if desired