|
|
The dark green poblano chile turns reddish brown as it ripens. The flavor ranges from mild to pungent. |
|
2 |
|
corn tortillas |
|
2 |
|
poblano chile, OR |
|
1 4 1/2-oz |
|
can diced green chiles |
|
3 15 1/2-oz |
|
cans pinto beans, rinsed |
|
2 tsp |
|
extra-virgin olive oil |
|
1 |
|
medium onion, chopped |
|
2 |
|
cloves garlic, minced |
|
2 15 1/2-oz |
|
cans reduced-sodium chicken broth |
|
1 14 1/2-oz |
|
can diced tomatoes |
|
1 tsp |
|
ground cumin |
|
Garnish |
|
1/3 cup |
|
reduced-fat sour cream |
|
2 Tbs |
|
coarsely chopped fresh cilantro |
|
2 |
|
limes, cut into wedges |
|
|
|
|
1 |
Preheat oven to 425°F. Stack tortillas and cut crosswise into thirds, then rotate 90° and cut into 1/4-inch-wide strips; scatter in a baking pan. Toast until browned and crisp, stirring once, about 10 minutes. |
2 |
Meanwhile, if using a fresh poblano, roast it over a gas burner, turning often with tongs, until the skin is blackened, about 10 minutes. (Alternatively, cut it in half and broil, skin-side up, for 15 minutes.) Place in a bowl, cover with plastic wrap and let steam for 5 minutes to loosen skin. Scrape off the charred skin; core and remove seeds and inner membranes; cut poblano into 1/2-inch dice. |
3 |
Mash 1 cup of beans in a small bowl with a fork. Set mashed and whole beans aside. |
4 |
Heat oil in a soup pot or Dutch oven over medium heat; add onion and cook, stirring often, until softened, 3 to 4 minutes. |
5 |
Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add broth, tomatoes, cumin, diced poblano (or green chiles), mashed and whole beans to the pot; bring just to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes. |
6 |
To serve, ladle soup into bowls and garnish each serving with a dollop of sour cream, a sprinkling of cilantro, toasted tortilla strips and a lime wedge. |
|
|
Servings: 4 |
| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|