Tex-Mex Mini Ravioli Soup

1 teaspoon vegetable oil
1 large onion (about 1 cup chopped)
2 (14 1/2 ounce) cans fat-free chicken broth
1 cup bottled salsa, mild or hot
1 cup frozen corn kernels
1 (9 ounce) package refrigerated cheese mini ravioli
1 (15 ounce) can black beans
Reduced-fat sour cream, optional, for garnish

In a 4 1/2-quart Dutch oven or soup pot, heat the oil over medium heat. Peel and coarsely chop the onion, adding it to the pot as you chop. Stir and cook until the onion starts to soften, about 2 minutes. Add the chicken broth, salsa, corn and ravioli to the pot. Raise the heat to high, and bring the soup to a boil.

Meanwhile, rinse and drain the beans, and add them to the pot. Cook the soup for 5 minutes at a moderate boil, until the ravioli is cooked through and tender. Remove the pot from the heat, and let the soup rest for 5 minutes.

Ladle the soup into individual serving bowls, and top each serving with a little sour cream, if desired.

Serves 4.

Approximate values per serving: 295 calories (17 percent from fat), 6 g fat (2 g saturated), 27 mg cholesterol, 15 g protein, 46 g carbohydrates, 9 g dietary fiber, 1102 mg sodium