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Black Bean Soup with Roasted Poblano Chiles

Black Bean Soup with Roasted Poblano Chiles

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Choose dried chiles that are fairly flexible, a sign they’re not too old.


  • 2 tablespoons raw shelled pumpkin seeds (pepitas)
  • 1 large dried pasilla or ancho chile, stemmed, seeds removed
  • 1 tablespoon vegetable oil
  • 1 medium onion, coarsely chopped
  • 4 garlic cloves, peeled, crushed
  • 1 14.5-oz. can fire-roasted or plain diced tomatoes
  • 4 cups low-sodium chicken broth
  • 2 14.5-oz. cans black beans, drained
  • ½ cup crumbled queso fresco or feta
  • Lime wedges (for serving)

Recipe Preparation

  • Preheat broiler. Broil poblano chiles on a foil-lined baking sheet, turning occasionally, until blackened, 8–10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and finely chop.

  • Meanwhile, toast seeds in a small dry skillet over medium-high heat, tossing occasionally, until golden, about 5 minutes; transfer to a plate. Toast pasilla chile in same skillet until slightly darkened and pliable, about 1 minute; transfer to plate.

  • Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is soft and golden brown, 8–10 minutes. Transfer to a blender, add tomatoes and pasilla chile, and blend until smooth.

  • Return tomato mixture to saucepan and cook over medium-high heat, stirring often, until thick, 6–8 minutes. Stir in broth; season with salt. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 10–15 minutes. Stir in black beans and poblano chiles. Cook, stirring occasionally, until warmed through, about 5 minutes.

  • Serve soup topped with queso fresco and pumpkin seeds, with lime wedges alongside.

  • DO AHEAD: Soup can be made 2 days ahead. Cover and chill.

,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 200 Fat (g) 7 Saturated Fat (g) 2 Cholesterol (mg) 10 Carbohydrates (g) 29 Dietary Fiber (g) 10 Total Sugars (g) 4 Protein (g) 12 Sodium (mg) 1300Reviews SectionJust a note, this is part of "42 Vegetarian Mexican Recipes So Good You Won't Even Miss the Carnitas" except this and the Spicy Pinto Bean soup both use chicken broth. Obviously, this is not vegetarian.

Watch the video: EASY Ancho Chicken Chili: WW ZERO POINT on Blue u0026 Purple Plans! (July 2022).


  1. Akinojind

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  2. Morland

    Great, very useful information

  3. Delmer

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