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Black Bean Soup with Roasted Poblano Chiles

Sara Dickerman
  • 1 minute
  • Serves 6

INGREDIENTS

2 14.5 ounce cans

Black beans

4

Garlic cloves

1

Lime

1

Onion, medium

1

Pasilla or ancho chile, large dried

2

Poblano chiles

1 14.5 ounce can

Tomatoes, fire-roasted or plain

4 cups

Chicken broth, low-sodium

1

Kosher salt

1 tbsp

Vegetable oil

2 tbsp

Pumpkin seeds, raw

1/2 cup

Queso fresco or feta