Rating: 3.5 stars
15 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0

Sautéed onions, poblano chiles, and bell peppers form the foundation for this flavorful 30-minute soup.

Recipe by Cooking Light December 2003


Read the full recipe after the video.

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5 servings


Ingredient Checklist


Instructions Checklist
  • Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion, chile, red bell pepper, and garlic; sauté 5 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat. Add the beans, juice, and cumin. Cover and let stand 5 minutes. Ladle about 1 1/2 cups soup into each of 5 bowls, and top each serving with about 3 tablespoons cheese and 1 1/2 teaspoons sour cream.


Chef's Notes

This soup derives its spiciness from the poblanos while sour cream helps mellow the heat and round out the flavors. The soup gets its name from the cooked peppers that are called rajas in Spanish.

Nutrition Facts

373 calories; calories from fat 22%; fat 9.2g; saturated fat 5.1g; mono fat 2g; poly fat 0.7g; protein 22.8g; carbohydrates 52.5g; fiber 12.1g; cholesterol 28mg; iron 5.1mg; sodium 968mg; calcium 291mg.