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Poblano Chili Soup
Source: dLife

A very spicy and fiery hot soup.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 81.1
Total Carbs 16.9 g
Dietary Fiber 4.4 g
Sugars 8.0 g
Total Fat 1.1 g
Saturated Fat 0.1 g
Unsaturated Fat 0.5 g
Potassium 620.2 mg
Protein 2.7 g
Sodium 119.5 mg
Dietary Exchanges
, 3 Vegetables , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
2 each  medium onions
4 each  dried poblano peppers
1 each  whole jalapeno pepper
3 1/2 cup  low sodium vegetable broth
3 cup  unsalted tomato juice
0 1/2 tsp  ground cumin
1 cup  tap water
1 pinch  salt
1 pinch  black pepper
1 pinch  fresh cilantro
  1. Lightly coat large pot with cooking spray and heat over medium.
  2. Cook onions and chilies about 5 minutes or until tender.
  3. Add stock and bring to boil.
  4. Lower heat, cover pot, simmer 5 minutes or until chilies are very soft.
  5. Puree mixture in food processor or blender until smooth.
  6. Return mixture to pot, add tomato juice, cumin, and 1/2 cup water. Reserve remaining water to adjust thickness.
  7. Bring to boil. Lower heat and simmer for 10 minutes.
  8. Season with salt and pepper.
  9. Ganish bowls with cilantro and serve.

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