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Spicy Tomato and White Bean Soup

Randy Mayor
Yield 4 servings (serving size: 1 cup)
Pair this soup with a simple grilled cheese sandwich for a quick and satisfying meal.

Ingredients

  • 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)

Nutrition Information

  • calories 157
  • caloriesfromfat 25 %
  • fat 4.3 g
  • satfat 0.6 g
  • monofat 2.6 g
  • polyfat 0.6 g
  • protein 8.1 g
  • carbohydrate 23.1 g
  • fiber 6.7 g
  • cholesterol 0.0 mg
  • iron 2.4 mg
  • sodium 828 mg
  • calcium 65 mg

How to Make It

  1. 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.

  2. 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.