Spicy Tomato And White Bean Soup

– 1 can (14 ounces) fat-free chicken broth – 2 teaspoons chili powder – 1 teaspoon ground cumin – 1 can (16 ounces) navy beans, drained and rinsed – 1 medium poblano pepper, halved and seeds removed – ½ onion, sliced into wedge

Ingredient

– 1 pint grape tomatoe – ¼ cup chopped fresh cilantro – 2 tablespoons fresh lime juice – 1 tablespoon olive oil – ½ teaspoon salt – Optional: additional cilantro for garnish

Ingredient

In a pot, mix 1 cup of chicken broth with chili powder, cumin, and navy beans. Put it on medium-high heat. 

Blend the remaining chicken broth with poblano pepper and onion in a food processor until chopped. Add this mixture to the pot. 

1. In the same food processor, blend the grape tomatoes and cilantro until chopped. Add this to the pot as well.

Bring the mixture to a boil, then cover, reduce heat, and simmer for about 5 minutes until the vegetables are soft. 

Once done, remove from heat and stir in lime juice, olive oil, and salt. 

Once done, remove from heat and stir in lime juice, olive oil, and salt.