Preheat broiler. Broil poblano chiles on foil lined baking sheet, turning occasionally, until blackened, 8-10 min. Transfer to bowl, cover with plastic wrap, and let steam 15 min. Peel, seed and finely chop.
Meanwhile, toast seeds in a small dry skillet over med high heat, tossing occasionally, until golden, about 5 min; transfer to plate. toast pasilla chile in same skillet until slightly darkened and pliable, about 1 min; transfer to plate.
Heat oil in med pan over med high heat. Add onion and garlic and cook, stirring occasonally, until onion is soft and golden brown,, 8-10 min. Transfer to blender, add tomatoes and pasilla chile, and blend until smooth.
Return tomato mixture to saucepan and cook over med high heat, stirring often, until thick 6-8 min. Stir in broth; season with salt. Bring to boil, reduce het, and simmer until soup is slightly thickened, 10-15 min. Stir in beans and poblano chiles. Cook, sstirring occasionally, until warmed through, about 5 min.
Serve soup topped with queso fresco and pumpkin seeds and with lime wedges alongside.
Can be makde 2 days ahead, cover and chill.
Choose dried chiles that are fairly flexible, a sign they're not too old.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (823g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 57 (38%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 2626.3mg||91 %|
|Potassium 716.7mg||19 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 4.1g|
|Protein 16.7g||24 %|
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Calories per serving: 151
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