Directions:
- Heat oil in heavy large pot over medium-high heat. Add onion, green chilies, garlic, jalapeño, and cumin. Sauté until onion is tender, about 5 minutes. Add beans with juices and broth. Bring soup to boil. Reduce heat to medium-low; cover and simmer until flavors blend, about 15 minutes. Puree 3 cups soup in batches in blender. Return puree to same pot. Mix in 6 tablespoons cilantro. Season soup to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and tortilla chips. Sprinkle with remaining 2 tablespoons cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 848.15 Kcal (3551 kJ) | ||
| Calories from fat | 98.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.98g | 17% | |
|---|---|---|---|
| Cholesterol | 1.5mg | 1% | |
| Sodium | 308.06mg | 13% | |
| Potassium | 3376.15mg | 72% | |
| Total Carbs | 141.05g | 47% | |
| Sugars | 8.18g | 33% | |
| Dietary Fiber | 36.04g | 144% | |
| Protein | 49.33g | 99% | |
| Vitamin C | 75.5mg | 126% | |
| Iron | 11.9mg | 66% | |
| Calcium | 297.6mg | 30% | |
| Amount Per 100 g | |||
| Calories | 196.7 Kcal (824 kJ) | ||
| Calories from fat | 22.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.55g | 17% | |
|---|---|---|---|
| Cholesterol | 0.35mg | 1% | |
| Sodium | 71.45mg | 13% | |
| Potassium | 783mg | 72% | |
| Total Carbs | 32.71g | 47% | |
| Sugars | 1.9g | 33% | |
| Dietary Fiber | 8.36g | 144% | |
| Protein | 11.44g | 99% | |
| Vitamin C | 17.5mg | 126% | |
| Iron | 2.8mg | 66% | |
| Calcium | 69mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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