White Bean-Rajas Soup

By sheilaolim

Sautéed onions, poblano chiles, and bell peppers form the foundation for this flavorful 30-minute soup.

CALORIES 373 (22% from fat); FAT 9.2g (sat 5.1g,mono 2g,poly 0.7g); IRON 5.1mg; CHOLESTEROL 28mg; CALCIUM 291mg; CARBOHYDRATE 52.5g; SODIUM 968mg; PROTEIN 22.8g; FIBER 12.1g

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

Details

Servings 5

Preparation

Step 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.