White Bean-Rajas Soup

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.

Yield: 5 servings

Ingredients

• Cooking spray
• 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 fat-free, less-sodium chicken 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

Preparation

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.

Nutritional Information

Calories:

373 (22% from fat)

Fat:

9.2g (sat 5.1g,mono 2g,poly 0.7g)

Protein:

22.8g

Carbohydrate:

52.5g

Fiber:

12.1g

Cholesterol:

28mg

Iron:

5.1mg

Sodium:

968mg

Calcium:

291mg