Rating: 5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 4

"This was my great grandma's recipe, and my mom passed it along to me. Canned vegetable broth saves time, and the soup freezes well." --CL Reader

Recipe by Cooking Light January 2003

Gallery

Recipe Summary

Yield:
8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove 2 chiles from can; reserve remaining chiles and sauce for another use. Finely chop chiles. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion, carrot, celery, and garlic; sauté 8 minutes or until onion and carrot are tender. Stir in chiles, cumin, basil, oregano, chili powder, and bay leaves; cook 1 minute, stirring constantly. Stir in water, beans, broth, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 2 hours, stirring occasionally.

    Advertisement
  • Remove from heat; discard bay leaves. Place 3 cups of soup mixture in a blender. Let stand 5 minutes; process until smooth. Return pureed mixture to pan, stirring to combine. Ladle 1 1/4 cups soup into each of 8 bowls; top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons cilantro. Serve with lime wedges.

Nutrition Facts

162 calories; calories from fat 6%; fat 1g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.1g; protein 10.1g; carbohydrates 36.9g; fiber 10.9g; iron 3.8mg; sodium 740mg; calcium 145mg.
Advertisement
Advertisement