Name: Black Bean Soup with Roasted Poblano Chiles
Cook time: 50 minutes
Total time: 1 hours
Yield: 6 Servings
Ingredients: 2 poblano chiles; 2 tablespoons raw shelled pumpkin seeds (pepitas); 1 large dried pasilla or ancho chile, stemmed, seeds removed; 1 tablespoon vegetable oil; 1 medium onion, coarsely chopped; 4 garlic cloves, peeled, crushed; 1 14.5-oz. can fire-roasted or plain diced tomatoes; 4 cups low-sodium chicken broth; Kosher salt; 2 14.5-oz. cans black beans, drained; ½ cup crumbled queso fresco or feta; Lime wedges (for serving)

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Christopher Testani

Choose dried chiles that are fairly flexible, a sign they’re not too old.

Recipe notes