Black Bean Soup with Roasted Poblano Chiles

Ingredients

• 1 large ancho chili pepper dried seeds removed stemmed
• 29 ounce black beans drained canned
• 14.5 ounce canned tomatoes plain diced canned
• 4  garlic clove crushed peeled
• 6 servings kosher salt 
• 6 servings lime wedges (for serving)
• 4 cups chicken broth low-sodium
• 1 medium onion coarsely chopped
• 2  poblano pepper 
• 0.5 cup queso fresco crumbled
• 2 tablespoons pumpkin seeds raw shelled (pepitas)
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• baking sheet
• sauce pan
• blender
• plastic wrap
• broiler

Directions

1. Preheat broiler. Broil poblano chiles on afoil-lined baking sheet, turning occasionally,until blackened, 8–10 minutes.
2. Transfer to abowl, cover with plastic wrap, and let steam15 minutes. Peel, seed, and finely chop.
3. Meanwhile, toast seeds in a small dryskillet over medium-high heat, tossingoccasionally, until golden, about 5 minutes;transfer to a plate. Toast pasilla chilein same skillet until slightly darkened andpliable, about 1 minute; transfer to plate.
4. Heat oil in a medium saucepan overmedium-high heat.
5. Add onion and garlicand cook, stirring occasionally, until onionis soft and golden brown, 8–10 minutes.
6. Transfer to a blender, add tomatoes andpasilla chile, and blend until smooth.
7. Return tomato mixture to saucepan andcook over medium-high heat, stirring often,until thick, 6–8 minutes. Stir in broth; seasonwith salt. Bring to a boil, reduce heat,and simmer until soup is slightly thickened,10–15 minutes. Stir in black beans andpoblano chiles. Cook, stirring occasionally,until warmed through, about 5 minutes.
8. Serve soup topped with queso frescoand pumpkin seeds, and with lime wedgesalongside.
9. DO AHEAD: Soup can be made 2 daysahead. Cover and chill.
10. Per serving: 200 calories, 7 g fat, 10 g fiber
11. Bon Appétit