Spicy Tomato and White Bean Soup

Ingredients

• 16 ounce navy beans drained and rinsed canned
• 2 teaspoons chili powder 
• 1 tablespoon olive oil extravirgin
• 14 ounce less-sodium chicken broth fat-free divided canned
• 0.3 cup cilantro leaves fresh chopped
• 1 pint grape tomatoes 
• 1 teaspoon ground cumin 
• 2 tablespoons juice of lime fresh
• 0.5  onion cut into 1/2-inch-thick wedges
• 1 medium poblano chile halved seeded
• 0.5 teaspoon salt 

Equipment

• food processor
• frying pan
• dutch oven

Directions

1. Combine 1 cup broth, chili powder, cumin, and beans in a Dutch oven over medium-high heat.
2. Combine remaining broth, poblano, and onion in a food processor; pulse until vegetables are chopped.
3. Add onion mixture to pan.
4. Add tomatoes and cilantro to food processor, and process until coarsely chopped.
5. Add tomato mixture to pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are tender.
6. Remove from heat; stir in juice, olive oil, and salt.
7. Garnish with cilantro sprigs, if desired.