Spicy Tomato and White Bean Soup*

By mamapig

Ingredients

• 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 (16-ounce) can navy beans, drained and rinsed
• 1 medium poblano chile, halved and seeded
• 1/2 onion, cut into 1/2-inch-thick wedges
• 1 pint grape tomatoes
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon extravirgin olive oil
• 1/2 teaspoon salt
• cilantro sprigs (optional

Preparation

Step 1

Combine 1 cup broth, chili powder, cumin, and beans in a Dutch oven over medium-high heat. Combine remaining broth, poblano, and onion in a food processor; pulse until vegetables are chopped. Add onion mixture to pan.
Add tomatoes and cilantro to food processor, and process until coarsely chopped. Add tomato mixture to pan; bring to a boil. Cover, reduce heat, and simmer 5 min. or until vegetables are tender. Remove from heat; stir in juice, olive oil, and salt. Garnish with cilantro sprigs, if desired.