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.
Great soup! Easy to make and very colorful presentation. I added a can of black beans and skipped the poblano, didn't replace it with anything. Next time I'll try some mild green chiles. Yummy and will make again. With some experimenting this could easily become a 'go-to' soup.
I think the recipe as written is maybe a 3-star recipe, but with modifications it can be 5-star worthy. After tasting the soup I decided to add a can of rinsed, drained black beans, 1/2 tsp. more cumin, a dash of chipotle chile powder, 1 tsp. salt, and about 2 cups of chopped rotisserie chicken. So...this soup was quite different than the soup in the recipe. It was good though! I will make it again with these modifications.
Great recipe. I didn't have fresh poblano peppers used canned hatch green chiles. It was very quick using my mini-food processor and very good. Next time I will make some quick box cornbread. I made grilled cheese with helped offset the spicyness of canned chiles. Will definetly make again.
Very good and fast! I just chopped my veggies myself instead of using a food processor. Used a little less olive oil and a little more cilantro (love cilantro). Next time I will used canned tomatoes instead. I didn't like having the tomato skins in the soup.