Sopa Seca With Beans Recipe

Name: Sopa Seca With Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 tablespoon extra-virgin olive oil; 1 onion, halved and thinly sliced; 1 poblano chile pepper, seeded and sliced; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; Kosher salt; 8 ounces whole-wheat spaghetti, broken into thirds; 1 14 -ounce can diced fire-roasted tomatoes; 2 cups fat-free low-sodium chicken broth; 1 14 -ounce can kidney beans, drained and rinsed; 1 bunch cilantro, leaves chopped (about 1/2 loosely packed cup); 2 ounces monterey jack cheese, shredded (about 1/2 cup)

Servings: persons

1 tablespoon extra-virgin olive oil
1 onion, halved and thinly sliced
1 poblano chile pepper, seeded and sliced
1 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt
8 ounces whole-wheat spaghetti, broken into thirds
1 14 -ounce can diced fire-roasted tomatoes
2 cups fat-free low-sodium chicken broth
1 14 -ounce can kidney beans, drained and rinsed
1 bunch cilantro, leaves chopped (about 1/2 loosely packed cup)
2 ounces monterey jack cheese, shredded (about 1/2 cup)

1
Heat the olive oil in a large skillet over medium-high heat.
2
Add the onion and poblano and cook, stirring occasionally, until slightly soft, about 3 minutes.
3
Add the chili powder, cumin and 1/2 teaspoon salt and cook 2 more minutes.
4
Add the uncooked spaghetti and cook, stirring occasionally, until slightly toasted, about 5 minutes.
5
Add the tomatoes and simmer until some of the liquid is absorbed, about 2 minutes.
6
Add the chicken broth and increase the heat to high; bring to a boil and cook 1 minute.
7
Reduce the heat to medium low, cover and simmer until the spaghetti is almost fully cooked, about 6 more minutes.
8
Uncover and stir in the beans and all but 2 tablespoons of the cilantro; continue simmering until the spaghetti is tender and most of the liquid is absorbed, about 3 more minutes.
9
Divide the pasta and beans among bowls and top with the remaining cilantro and the cheese.
10
Photograph by Antonis Achilleos

No nutrition data on file — estimate from the ingredient list.

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: 1 tablespoon extra-virgin olive oil, 1 onion, halved and thinly sliced, 1 poblano chile pepper, seeded and sliced, 1 teaspoon chili powder, and more.

Yes, Sopa Seca With Beans 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.

Sopa Seca With Beans

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