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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Sautéed onions, poblano chiles, and bell peppers form the foundation for this flavorful 30-minute soup. Ingredients:
cooking spray |
2 cups chopped white onion |
2 cups chopped seeded poblano chile |
1 cup chopped red bell pepper |
4 garlic cloves, minced |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
2 (15-ounce) cans navy beans, rinsed and drained |
1/4 cup fresh lime juice |
2 tablespoons ground cumin |
1 cup (4 ounces) shredded queso chihuahua or monterey jack cheese |
2 1/2 tablespoons reduced-fat sour cream |
Directions:
1. Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion, chile, red bell pepper, and garlic; sauté 5 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat. Add the beans, juice, and cumin. Cover and let stand 5 minutes. Ladle about 1 1/2 cups soup into each of 5 bowls, and top each serving with about 3 tablespoons cheese and 1 1/2 teaspoons sour cream.
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