Spicy Tomato and White Bean Soup |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is the fastest weeknight meal I've ever made. Less than 20 minutes and dinner was on the table! Got this from Cooking Light, so it's quite healthy but very filling and flavorfull. This is an excellent starter soup as well so you can always add shredded chicken, ground turkey, tofu, etc. If you can't find a poblano, just use a jalapeno or anaheim chili. The tortilla chips are just served on the side and they are a must for dipping into the soup. Sometimes we don't even use a spoon at all! Ingredients:
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 |
Directions:
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!
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