Southwestern Tomato & Pinto Bean Soup
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  
1/3 cup    reduced-fat sour cream  
2 Tbs    coarsely chopped fresh cilantro  
2   limes, cut into wedges  
1 Preheat oven to 425F. 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
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