This is such a yummy soup. I can't take credit for the recipe though. It comes from my Cooking Light 2007 cook book! Give it try. It's easy - and Oh! So YUMMY!
14 oz can of low sodium chicken broth, divided
2 tsp. chili powder
1 tsp. cumin powder
16 oz can of navy beans, rinsed & drained
1 poblano chili, halved and seeded
1/2 onion, cut into 1/2' thick wedges
1 pt. grape tomotoes
1/4 c. chopped cilantro
2 Tbls. fresh lime juice
1 Tbls. extravirgin olive oil
1/2 tsp. salt
cilantro for garnish
1. Combine 1 cup of chicken broth, beans, chili powder and cumin in pot. Place remaining broth, onion, and poblano in food processor. Pulse until vegetables are chopped. Add onion mixture to pot.
2. Place tomatoes and chopped cilantro in food processor. Pulse until coursely chopped. Add tomato mixture to pan. Bring to a boil. Cover and simmer for 10 minutes, or until vegetables are tender.
3. Remove from heat; stir in juice, oil, and salt. Garnish with cilantro sprigs, if desired.
Yields 4 servings - 1 cup each. Calories: 157; Fat 4.3 grams