Total Time
Prep 20 mins
Cook 30 mins

BF made this last night--it is from the FEB 2004 Healthy Cooking. It is delicious! Very lime-y, so reduce the lime juice if this scares you! 6 WW points per serving. BF added grilled chicken, it was a perfect combo. This would be easy to make veggie--just sub the broth.

Ingredients Nutrition


  1. Broil tomatoes, onions, red pepper, jalapeno, and garlic for 6- 7 minutes on each side (until nicely charred).
  2. Let cool and puree in bender Combine puree, broth, beans, and cilantro in a large soup pot.
  3. Boil, then reduce heat and simmer (uncovered) for 20 minutes.
  4. Let cool, then puree in batches.
  5. Return puree to pot, bring to boil.
  6. Add corn, lime juice, salt, and cumin.
  7. Simmer 5 minutes.
  8. Garnish with cheese, cilantro, and tortilla strips.


Most Helpful

This was a really good soup - like a Mexican roasted vegetable soup. The roasting really brings out all the flavors. I did not puree the beans, just the veggies. The amount of lime was just right for us. Topped it with lots of cilantro. Served 4.

Maito August 21, 2011

This was a really good recipe. My kids even loved it. I pureade everything other wise my kids wouldn't even try it. It was a huge hit. We ate with tortilla chips. My only complaint is to much lime, wich she already mentioned.

bccrabtree March 21, 2009

Please, take Carianne's lime warning to heart. I was tired and hurried and forgot. This soup was outstandingly good until the last step-the addition of the lime juice. Totally ruined the soup for me when I put the entire 1/4c in. Actually had to add yogurt to make it LESS tangy. Other than that, it's a flavorful, deep reddish-colored soup that tasted awesome garnished with cheddar and corn chips.

sugarpea December 04, 2005

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