Black Bean Soup with Roasted Poblano Chiles

By bsmyth10

Ingredients

• 2 poblano chiles
• 2 Tbsp raw shelled pumpkin seeds (pepitas)
• 1 large dried pasilla or ancho chile, stemmed, seeds removed
• 1 Tbsp vegetable oil
• 1 medium onion, coarsely chopped
• 4 large garlic cloves, peeled, crushed
• 1 14.5-oz. can fire-roasted or plain diced tomatoes
• 4 C low-sodium chicken broth
• Kosher salt
• 2 14.5-oz. cans black beans, drained
• 1/2 C crumbled queso fresco or feta
• Lime wedges (for serving)

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Preheat broiler. Broil poblano chiles on a foil-lined baking sheet, turning occasionally, until blackened, 8–10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and finely chop.

Meanwhile, toast seeds in a small dry skillet over medium-high heat, tossing occasionally, until golden, about 5 minutes; transfer to a plate. Toast pasilla chile in same skillet until slightly darkened and pliable, about 1 minute; transfer to plate.

Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is soft and golden brown, 8–10 minutes. Transfer to a blender, add tomatoes and pasilla chile, and blend until smooth.

Return tomato mixture to saucepan and cook over medium-high heat, stirring often, until thick, 6–8 minutes. Stir in broth; season with salt. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 10–15 minutes. Stir in black beans and poblano chiles. Cook, stirring occasionally, until warmed through, about 5 minutes.

Serve soup topped with queso fresco and pumpkin seeds, with lime wedges alongside.

200 calories, 7g fat, 10g fiber