Spicy Tomato and White Bean Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pair this soup with a simple grilled cheese sandwich for a quick and satisfying meal. Ingredients:
1 (14-ounce) can fat-free, less-sodium chicken broth, divided |
2 teaspoons chili powder |
1 teaspoon ground cumin |
1 (16-ounce) can navy beans, drained and rinsed |
1 medium poblano chile, halved and seeded |
1/2 onion, cut into 1/2-inch-thick wedges |
1 pint grape tomatoes |
1/4 cup chopped fresh cilantro |
2 tablespoons fresh lime juice |
1 tablespoon extravirgin olive oil |
1/2 teaspoon salt |
cilantro sprigs (optional) |
Directions:
1. 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.
2. 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.
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