Cream of Bean Soup with Pasilla Chilies


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


  • 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


  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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