Spicy Tomato And Bean Soup

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 2 (14 ounce) cans chicken broth, divided (use fat free, low sodium)
• 4 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 (16 ounce) cans navy beans, drained and rinsed
• 2 medium poblano chiles, halved and seeded
• 1 onion, cut into 1/2-inch-thick wedges
• 2 pints grape tomatoes
• 1/2 cup fresh cilantro, chopped
• 4 tablespoons fresh lime juice
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• fresh cilantro stem
• tortilla chips

Recipe

• 1 combine 1 cup broth, chili powder, cumin, and beans in a dutch oven over medium-high heat.
• 2 combine remaining broth, poblano, and onion in a food processor; pulse until vegetables are chopped.
• 3 add onion mixture to pan.
• 4 add tomatoes and cilantro to food processor, and process until coarsely chopped.
• 5 add tomato mixture to pan; bring to a boil. cover, reduce heat, and simmer 5 minutes or until vegetables are tender.
• 6 remove from heat; stir in juice, olive oil, and salt. garnish with cilantro sprigs, if desired.
• 7 serve with a big bowl of tortilla chips and dip chips into soup! yum!