Wondering what to make for dinner? How about a tasty vegetarian soup with Mexican influences? Canned beans allow this soup to come together in under 30 minutes. Poblano chilies pack heat, but a dollop of sour cream balances out the spiciness.

Flavored with cumin and lime juice, this soup is best paired with an icy cold beer or a margarita on the rocks. Double the amount in the recipe and you'll have a great meal to serve while entertaining. Purchase store bought chips and a selection of salsas, then invite some friends over and call it a party. To get this wonderful recipe perfect for autumn, read more

White Bean Soup
From Cooking Light magazine
Source

Cooking spray
2 cups chopped white onion
2 cups chopped seeded poblano chile
1 cup chopped red bell pepper
4 garlic cloves, minced
2 (14-ounce) cans fat-free, less-sodium vegetable broth
2 (15-ounce) cans navy beans, rinsed and drained
1/4 cup fresh lime juice
2 tablespoons ground cumin
1 cup (4 ounces) shredded queso chihuahua or Monterey Jack cheese
2 1/2 tablespoons reduced-fat sour cream

1. Heat a Dutch oven coated with cooking spray over medium-high heat.
2. Add onion, chile, red bell pepper, and garlic; sauté 5 minutes.
3. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
4. Remove from heat. Add the beans, juice, and cumin. Cover and let stand 5 minutes.
5. Ladle about 1 1/2 cups soup into each of 5 bowls, and top each serving with about 3 tablespoons cheese and 1 1/2 teaspoons sour cream.

Serves 5.

Nutritional Information: CALORIES 373(22% from fat); FAT 9.2g (sat 5.1g,mono 2g,poly 0.7g); PROTEIN 22.8g; CHOLESTEROL 28mg; CALCIUM 291mg; SODIUM 968mg; FIBER 12.1g; IRON 5.1mg; CARBOHYDRATE 52.5g

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