- 6
Ingredients
- 2 corn tortillas
- 1 poblano chile or one 4 1/2 ounce can chopped green chiles
- 2 15 1/2-ounce cans pinto beans, rinsed
- 2 tsp. extra-virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth or reduced-sodium chicken broth
- 1 14 1/2-ounce can diced tomatoes, preferably fire-roasted (not drained)
- 1 tsp. ground cumin
- 1/3 cup reduced-fat sour cream for garnish
- 2 Tbsp. coarsely chopped fresh cilantro for garnish
- 2 limes, cut into wedges, for garnish
Preparation
Step 1
Preheat oven to 425 degrees F. Stack tortillas and cut crosswise into thirds, then rotate 90 degrees and cut into 1/4-inch-wide strips; scatter in a baking pan. Toast until browned and crisp, stirring once, about 10 minutes.
Meanwhile, if using a fresh poblano, roast it over a gas burner, turning often with tongs, until the skin is blackened, about 10 minutes. (Alternatively, cut it in half and broil, skin-side up, for 15 minutes.) Place in a bowl, cover with plastic wrap and let steam for 5 minutes to loosen skin. Scrape off the charred skin; core and remove seeds and inner membranes; cut poblano into 1/2-inch dice.
Mash 1 cup of beans in a small bowl with a fork.
Heat oil in a soup pot or Dutch oven over medium heat; add onion and cook, stirring often, until softened, 3 to 4 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add broth, tomatoes, cumin, diced poblano (or green chiles), mashed and whole beans to the pot; bring just to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.
To serve, ladle the soup into bowls and garnish each serving with a dollop of sour cream, a sprinkling of cilantro, toasted tortilla strips and a lime wedge.
Per serving: 193 calories, 2g fat, 9g protein