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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.
Do ahead;
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.
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Serving Size: 1 Serving (823g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 151 | ||
Calories from Fat: 57 (38%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 151
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