Black Bean Soup With Roasted Poblano Chiles Recipe

Name: Black Bean Soup With Roasted Poblano Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 poblano chiles; 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-ounce can fire-roasted or plain diced tomatoes; 4 cups low-sodium chicken broth; Kosher salt; 2 14.5-ounce cans black beans, drained; 1/2 cup crumbled queso fresco or feta; Lime wedges (for serving)

Servings: persons

2 poblano chiles
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-ounce can fire-roasted or plain diced tomatoes
4 cups low-sodium chicken broth
Kosher salt
2 14.5-ounce cans black beans, drained
1/2 cup crumbled queso fresco or feta
Lime wedges (for serving)

1
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.
2
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.
3
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.
4
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.
5
Serve soup topped with queso fresco and pumpkin seeds, and with lime wedges alongside.
6
DO AHEAD:

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 poblano chiles, 2 tablespoons raw shelled pumpkin seeds (pepitas), 1 large dried pasilla or ancho chile, stemmed, seeds removed, 1 tablespoon vegetable oil, and more.

Yes, Black Bean Soup With Roasted Poblano Chiles falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean Soup With Roasted Poblano Chiles

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