Recipe: Southwestern Tomato and Pinto Bean Soup

SOUTHWESTERN TOMATO AND PINTO BEAN SOUP

2 corn tortillas
1 fresh poblano chile, roasted for smoky flavor (see directions); (or use one 4.5-ounce can of chopped green chilies)
2 cans (15.5-ounces each) pinto beans, rinsed
2 teaspoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
3 cups vegetable broth or reduced-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, preferably fire-roasted, not drained
1 teaspoon ground cumin
1/3 cup reduced-fat sour cream, for garnish
2 tablespoons coarsely chopped fresh cilantro, for garnish
2 limes, cut into wedges, for garnish

Preheat oven to 425 degrees F.

Stack tortillas and cut crosswise into thirds, then rotate a quarter-turn and cut into 1/4-inch-wide strips. Scatter in a baking pan. Toast until browned and crisp, stirring once, about 10 minutes.

Meanwhile, if using a fresh poblano, roast it over a gas burner or grill, turning often with tongs, until the skin is blackened, about 10 minutes. Place in a bowl, cover with plastic wrap and let steam for 5 minutes to loosen skin. Scrape off the charred skin; core and remove seeds and inner membrane. Discard. Cut the poblano into 1/2-inch pieces.

Mash 1 cup of beans in a small bowl with a fork.

Heat oil in a soup pot or Dutch oven over medium heat. Add onion and cook, stirring often, until softened, 3 to 4 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute.

Add broth, tomatoes, cumin, diced poblano (or green chilies), mashed and whole beans to the pot. Bring just to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.

TO SERVE:
Ladle soup into bowls and garnish with a dollop of sour cream, a sprinkling of cilantro, toasted tortilla strips and a lime wedge.

Yield: 6 servings, about 1 cup each
Source: The Essential Eating Well Cookbook: Good Carbs, Good Fats, Great Flavors