Directions:
- Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute.
- Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours.
- Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper.
- Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.
- *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 100.48 Kcal (421 kJ) | ||
| Calories from fat | 24.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.75g | 4% | |
|---|---|---|---|
| Cholesterol | 1.97mg | 1% | |
| Sodium | 807.58mg | 34% | |
| Potassium | 302.47mg | 6% | |
| Total Carbs | 12.82g | 4% | |
| Sugars | 4.78g | 19% | |
| Dietary Fiber | 2.61g | 10% | |
| Protein | 6.08g | 12% | |
| Vitamin C | 46.3mg | 77% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 25.9mg | 144% | |
| Calcium | 107.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 22.21 Kcal (93 kJ) | ||
| Calories from fat | 5.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.61g | 4% | |
|---|---|---|---|
| Cholesterol | 0.44mg | 1% | |
| Sodium | 178.53mg | 34% | |
| Potassium | 66.87mg | 6% | |
| Total Carbs | 2.83g | 4% | |
| Sugars | 1.06g | 19% | |
| Dietary Fiber | 0.58g | 10% | |
| Protein | 1.34g | 12% | |
| Vitamin C | 10.2mg | 77% | |
| Vitamin A | 0.3mg | 39% | |
| Iron | 5.7mg | 144% | |
| Calcium | 23.7mg | 11% | |
* 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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