Recipe from Cooking Light
I paired this soup with grilled cheese sandwiches. This recipe took maybe 20 minutes to come together. It was a great weeknight meal for a cold day.
14 ou chicken broth, divided
2 t chili powder
1 t ground cumin
1 can navy beans, drained and rinsed
1 medium poblano chile, halved and seeded
1/2 onion, cut into wedges
1 pint grape tomatoes
1/4 c chopped cilantro
2 T fresh lime juice
1 T olive oil
1/2 t salt
Combine 1 c broth, chili powder, cumin and beans in a Dutch oven over medium-high heat. Combine remaining broth, poblano and onion in the food processor and pulse until vegetables are chopped, then add to the Dutch oven.
Add tomatoes and cilantro to the food process and process until coarsely chopped, then add to pan. Bring to a boil, cover and reduce heat for about 5 minutes. Remove from heat and stir in juice, olive oil and salt.