Cream of Bean Soup with Pasilla Chilies

Crema-de-frijol-con-chile-pasilla-1

Beans are rich in essential amino acids, making them an important source of protein. They also supply the body with iron, folates and potassium

Ingredients

  • 1 lb. beans, cooked, with a lot of broth
  • 1 pasilla chili soaked in boiling water
  • 2 dry pasilla chilies, seeded, cut in rings and fried
  • 1 TBSP Nutrioli®
  • 1 TBSP chicken bouillon powder, to taste
  • 4 cactus tortillas, cut in strips and fried
  • ½ lb. light manchego cheese (cubed)
  • 1 cup light cream
    Valor nutritivo por porción

  • 618 kcal
  • 40g Fats
  • 32g Proteins
  • 44g Carbohydrates

Directions

  1. Puree beans in blender with broth and soaked pasilla chili (with seeds removed) until as smooth as possible.
  2. Heat Nutrioli® in a pot over low heat and add pureed beans. Season with chicken bouillon powder. Continue cooking until soup comes to a boil. If it is too thick, add more bean broth or a little water.
  3. Serve hot with fried pasilla chilies, tortilla strips, cubes of cheese and cream to taste.


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