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Pasilla Chili And Black Bean Soup

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  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

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

Cook Time: 
13 Minutes

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Average: 4.4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1440 Calories from Fat 92

% Daily Value*

Total Fat 11 g16.5%

Saturated Fat 0.8 g4%

Trans Fat 0 g

Cholesterol 0.35 mg0.12%

Sodium 5269.4 mg219.6%

Total Carbohydrates 256 g85.2%

Dietary Fiber 78.9 g315.6%

Sugars 38.4 g

Protein 84 g168.7%

Vitamin A 782.7% Vitamin C 137.6%

Calcium 189.8% Iron 111.4%

*Based on a 2000 Calorie diet

Pasilla Chili And Black Bean Soup Recipe