White Bean and Pepper Soup

5 servings


  • Cooking spray
  • 2 cups white onion, chopped
  • 2 cups poblano chile, seeded & chopped
  • 1 cup red bell pepper, chopped
  • 4 garlic cloves, minced
  • 2 (14-ounce) cans chicken broth
  • 2 (15-ounce) cans navy beans, rinsed and drained
  • 1/4 cup fresh lime juice
  • 2 tablespoons ground cumin
  • 1 cup (4-ounces) shredded queso chihuahua or Monterey Jack cheese
  • 2 1/2 tablespoons sour cream

Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion, chile, red bell pepper, and garlic; sauté 5 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat. Add the beans, juice, and cumin. Cover and let stand 5 minutes. Ladle about 1 1/2 cups soup into each of 5 bowls, and top each serving with about 3 tablespoons cheese and 1 1/2 teaspoons sour cream.


Amount Per Serving

Cals: 373 From Fat: 22

Total Fat: 9.2g

Cholesterol: 28mg

Sodium: 968mg

Total Carb: 52.5g

Dietary Fiber: 12.1g

Sugars: na

Protein: 22.8g