Black Bean Soup with Roasted Poblano Chiles

Ingredients

• •2 whole poblano chiles
• •2 tablespoons raw shelled pumpkin seeds (pepitas)
• •1 whole large dried pasilla or ancho chile, stemmed, seeds removed
• •1 tablespoon vegetable oil
• •1 medium medium onion, coarsely chopped
• •4 cloves garlic cloves, peeled, crushed
• •1 can 14.5-ounce can fire-roasted or plain diced tomatoes
• •4 cups low-sodium chicken broth
• •1 to taste Kosher salt
• •2 cans 14.5-ounce cans black beans, drained
• •½ cup crumbled queso fresco or feta
• •1 to serve Lime wedges (for serving)

Cooking Instructions

1. 1.

   Preheat broiler. Broil poblano chiles on a foil-lined baking sheet, turning occasionally, until blackened, 8-10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and finely chop.

   25 min

2. 2.

   Meanwhile, toast seeds in a small dry skillet over medium-high heat, tossing occasionally, until golden, about 5 minutes; transfer to a plate. Toast pasilla chile in same skillet until slightly darkened and pliable, about 1 minute; transfer to plate.

   6 min

3. 3.

   Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is soft and golden brown, 8-10 minutes. Transfer to a blender, add tomatoes and pasilla chile, and blend until smooth.

   10 min

4. 4.

   Return tomato mixture to saucepan and cook over medium-high heat, stirring often, until thick, 6-8 minutes. Stir in broth; season with salt. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 10-15 minutes. Stir in black beans and poblano chiles. Cook, stirring occasionally, until warmed through, about 5 minutes.

   28 min

5. 5.

   Serve soup topped with queso fresco and pumpkin seeds, and with lime wedges alongside.

   2 min

6. 6.

   DO AHEAD: Soup can be made 2 days ahead. Cover and chill.