You are here

Pasilla Chili And Black Bean Soup

Diet.Guru's picture
  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

Rate It

Your rating: None
Average: 4.4 (20 votes)