Spicy Tomato and White Bean Soup

Pair this soup with a simple grilled cheese sandwich for a quick and satisfying meal.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 157
  • Calories from fat: 25%
  • Fat: 4.3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 8.1g
  • Carbohydrate: 23.1g
  • Fiber: 6.7g
  • Cholesterol: 0.0mg
  • Iron: 2.4mg
  • Sodium: 828mg
  • Calcium: 65mg

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)

Preparation

  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.
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Spicy Tomato and White Bean Soup Recipe at a Glance
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