Rating: 4.5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 5
  • 5 star values: 5

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

Nancy Hughes
Recipe by Cooking Light August 2006

Gallery

Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

157 calories; calories from fat 25%; fat 4.3g; saturated fat 0.6g; mono fat 2.6g; poly fat 0.6g; protein 8.1g; carbohydrates 23.1g; fiber 6.7g; cholesterol 0mg; iron 2.4mg; sodium 828mg; calcium 65mg.
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