Ingredients for Spicy Tomato And White Bean Soup
- Chicken Broth
- 1 teaspoon chili powder
- Ground Cumin
- Navy Beans
- Poblano Chiles
- 1 medium onion, chopped
- Grape Tomatoes
- Fresh Cilantro
- Fresh Lime Juice
- Extra Virgin Olive Oil
- salt to taste
- Fresh Cilantro Stem
- Tortilla chips, for serving
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How to Make Spicy Tomato And White Bean Soup
- Heat 1 tablespoon olive oil in a Dutch oven or large pot over medium-high heat.
- Add 1 chopped onion and 1 chopped poblano pepper (or jalapeño/Anaheim); sauté for 3-5 minutes until softened.
- Add 1 (15-ounce) can of white beans (drained and rinsed), 1 teaspoon chili powder, 1/2 teaspoon cumin, and 4 cups vegetable broth to the pot.
- In a food processor or blender, combine 28 ounces (one 28 ounce can) of crushed tomatoes, 1/4 cup chopped cilantro, and remaining 1 tablespoon olive oil. Blend until coarsely chopped.
- Add the tomato mixture to the pot.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 5 minutes, or until the vegetables are tender.
- Remove from heat and stir in 2 tablespoons lime juice and salt to taste.
- Garnish with fresh cilantro sprigs (optional).
- Serve immediately with tortilla chips for dipping.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
11g
Fat
5g
Carbs
16g
