The tomatoes and chiles contribute a day's worth of vitamin C in a serving of the soup. Use low-sodium or organic vegetable broth for a vegetarian appetizer. Chop tomatoes in the can with shears to reduce cleanup.
4 poblano chiles
2 teaspoons olive oil
2 1/2 cups chopped onion
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 garlic cloves, chopped
1 (28-ounce) can no-salt-added whole peeled plum tomatoes, undrained
4 cups fat-free, less-sodium chicken broth
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt
6 tablespoons chopped fresh cilantro
2 tablespoons sour cream
How to Make It
Cut chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 18 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop.
Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes. Add cumin, coriander, and garlic to pan; sauté 1 minute.
Using kitchen shears, coarsely chop tomatoes in the can. Add tomatoes, chiles, and broth to pan, stirring to combine; bring to a boil. Reduce heat, and simmer 30 minutes. Remove from heat; cool 5 minutes.
Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in juice and salt. Ladle about 1 cup soup into each of 6 bowls; top each serving with 1 tablespoon cilantro and 1 teaspoon sour cream. Serve with lime wedges, if desired.