Black Bean Soup with Roasted Poblano Chilies
Prep time: 
Cook time: 
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Serves: 4
This soup has a few steps going on to create a soup masterpiece, but I promise...this one is worth the added time and effort. So delicious!
  • 2 poblano chiles
  • 2 Tbsp raw shelled pumpkin seeds (pepitas)
  • 1 large dried pasilla or ancho chile, stemmed, seeds removed
  • 1 Tbsp olive 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
  • ½ tsp Kosher salt
  • 2 (14.5 oz) cans low-sodium black beans, drained
  • ½ cup crumbled queso fresco or feta
  • Lime wedges (for serving)
  1. Preheat broiler. Line a baking sheet with foil and place poblanos on the baking sheet. Broil peppers 1-2 minutes per side until well charred on all sides. Transfer peppers to a ziptop bag and allow to steam for 10-15 minutes. Peel, seed, and finely chop.
  2. Meanwhile, toast seeds in a small dry skillet over medium-high heat. Stir seeds occasionally, cooking until golden, about 5 minutes; transfer to a plate. Toast pasilla chile in same skillet until softened and pliable, about 1 minute; transfer to plate.
  3. Heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until onion is soft and golden brown, 8–10 minutes. Add garlic and cook an additional 1-2 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 occasionally, until thickened, 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 on top and lime wedges alongside.
Recipe from Bon Appetit
Nutrition Information
Serving size: ¼ recipe Calories: 362 Fat: 9.8 Carbohydrates: 16.3 Sugar: 4.5 Sodium: 761 Fiber: 19.5 Cholesterol: 17
Recipe by Prevention RD at