Recipes Spicy Tomato and White Bean Soup (Soups, Holidays)

Number of Servings
    • 1 (14 oz.) can fat-free, less-sodium chicken broth, divided
    • 2 tsp. chili powder
    • 1 tsp. ground cumin
    • 1 (16 oz.) can navy beans, drained and rinsed
    • 1 medium poblano chile, halved and seeded
    • ½ onion, cut into ½-inch-thick wedges
    • 1 pint grape tomatoes
    • ¼ cup chopped fresh cilantro
    • 2 tbsp. fresh lime juice
    • 1 tbsp. extra-virgin olive oil
    • ½ tsp. salt
    • cilantro sprigs (optional)

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

Nutrition Information

157 calories; 4.3g fat (25% calories from fat); 8.1g protein; 23.1 carbohydrate; 6.7g fiber; 0mg cholesterol; 828mg sodium