Pair this soup with a simple grilled cheese sandwich for a quick and satisfying meal.
1 (14-ounce) can fat-free, less-sodium chicken broth, divided
2 teaspoons chili powder
1 teaspoon ground cumin
1 (16-ounce) can navy beans, drained and rinsed
1 medium poblano chile, halved and seeded
1/2 onion, cut into 1/2-inch-thick wedges
1 pint grape tomatoes
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
Cilantro sprigs (optional)
How to Make It
Combine 1 cup broth, chili powder, cumin, and beans in a Dutch oven over medium-high heat. Combine remaining broth, poblano, and onion in a food processor; pulse until vegetables are chopped. Add onion mixture to pan.
Add tomatoes and cilantro to food processor, and process until coarsely chopped. Add tomato mixture to pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are tender. Remove from heat; stir in juice, olive oil, and salt. Garnish with cilantro sprigs, if desired.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.