4510 cal/recipe

Ingredients

• 1 tbsp olive oil
• 4 poblano peppers
• 2 jalapeno peppers
• 3 stalks celery, chopped
• 3 carrots, chopped
• 1 large onion, diced
• 3 bay leaves
• 1 tsp dried thyme
• 2 tsp salt
• 6 garlic cloves, minced
• 1 shy tbsp cumin
• 1 tsp ground black pepper
• 1 shy tbsp chili powder
• 2 quarts vegetable broth
• 6 15-oz cans of beans
• 2 15-oz cans of roasted diced tomatoes
• 6 oz tortilla chips
• 6 oz jack cheese, shredded
• 1 bunch cilantro

Directions

• Saute oil, peppers, celery, carrots, and onion in large pot until softened.
• Add bay, thyme, salt, garlic, cumin, black pepper, and chili powder and saute until fragrant.
• Add vegetable broth and bring to boil.
• Reduce to simmer and add beans and tomatoes.
• Cook until warmed through.
• Serve soup topped with tortilla chips, cheese, and cilantro.