White Bean-Poblano Soup

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Nutritional Info

Servings Per Recipe: 5
Amount Per Serving
Calories: 348.0

Total Fat: 9.6 g
Cholesterol: 26.9 mg
Sodium: 723.7 mg
Total Carbs: 51.2 g
Dietary Fiber: 17.8 g
Protein: 18.0 g

View full nutritional breakdown of White Bean-Poblano Soup calories by ingredient

Introduction

From Cooking LIght. This soup derives its spiciness from the poblanos while sour cream helps mellow the heat and round out the flavors. The soup gets its name from the cooked peppers that are called rajas in Spanish. From Cooking LIght. This soup derives its spiciness from the poblanos while sour cream helps mellow the heat and round out the flavors. The soup gets its name from the cooked peppers that are called rajas in Spanish.

Number of Servings: 5

Ingredients

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 vegetable 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

Directions

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.

Number of Servings: 5

Recipe submitted by SparkPeople user KELLY_S.