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Pasilla Chili And Black Bean Soup

Diet.Guru's picture
Ingredients
  Vegetable cooking spray 1
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Carrots 2 , sliced
  Minced jalapeno chili 1 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Chopped tomatoes 2 Cup (32 tbs)
  Dried pasilla chilies 6 , torn into pieces (Stems, Veins And Seeds Discarded)
  Dried oregano 1 Teaspoon
  Ground cumin 3⁄4 Teaspoon
  Canned fat free reduced sodium chicken broth/Canned fat free reduced sodium vegetable broth 29 Ounce (2 Cans, 14 1/2 Ounce Each)
  Canned black beans/4 1/2 cups cooked dried black beans, divided 45 Ounce, drained, rinsed (3 Cans, 15 Ounce Each)
  Salt To Taste
  Pepper To Taste
  Cilantro 1 Teaspoon
  Cream 1 Teaspoon
Directions

Spray large saucepan with cooking spray, heat over medium heat until hot.
Sauté onions, carrots, jalapeno chili and garlic until onions are tender, about 5 minutes.
Add tomatoes, pasilla chilies, oregano and cumin; cook over medium heat, covered, until tomatoes are wilted, about 5 minutes.
Add chicken broth and 2 cans black beans to saucepan; heat to boiling.
Reduce heat and simmer, covered, 10 minutes.
Process mixture in blender or food processor until smooth.
Return mixture to saucepan; add remaining beans and heat until hot.
Season to taste.

Recipe Summary

Cuisine: 
Cuban
Course: 
Appetizer
Method: 
Blending
Restriction: 
Vegetarian
Cook Time: 
13 Minutes

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