Spicy Tomato and Bean Soup

By Heritage330

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 (16-ouce) can black 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 (or canned 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 minutes or until vegetables are tender. Remove from heat; stir in juice, olive oil, and salt. Garnish with cilantro sprigs, if desired.