| |
Soups and Stews | |
| 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 medium poblano chile, halved and seeded 1/2 onion, cut into 1/2-inch-thick wedges 1 pint grape tomatoes 1/4 cup chopped fresh cilantro 2 tablespoons fresh lime juice 1 tablespoon extravirgin olive oil 1/2 teaspoon salt Cilantro sprigs (optional) | |
| 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. | |
Unrated | |
Sort