Heat the oil in a large pot over medium heat. Stir in the peppers and onions, garlic and cumin. Cook 5 minutes until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer for 30 minutes. Add in lime juice and blend with an immersion blender for a smooth texture and even flavor.
In 6 bowls (or into the soup for convenience) add 1/2 C each rice and black beans. Ladle the soup over the rice and beans and top with pico de gallo and your choice of garnish.
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|Serving Size: 1 Serving (960g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 217 (33%)|
|Amt Per Serving||% DV|
|Total Fat 24.1g||32 %|
|Saturated Fat 9.9g||49 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 39.7mg||12 %|
|Sodium 1561mg||54 %|
|Potassium 1320.4mg||35 %|
|Total Carbohydrate 94.5g||28 %|
|Dietary Fiber 17.1g||68 %|
|Sugars, other 77.4g|
|Protein 22.7g||32 %|
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Calories per serving: 660
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