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Ingredients1 h 10 m servings 159 cals
Original recipe yields 6 servings (1 pot of soup )
- Heat a saucepan over medium heat and add onion. Cook and stir until translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add diced tomatoes, broth, beans, tofu, bok choy, chipotle peppers, adobo sauce. paprika, oregano, and salt. Bring to a boil. Reduce heat and simmer until heated through and slightly thickened, about 30 minutes. Pour into bowls and add lime juice and cilantro.
- Cook's Notes:
- Use celery if you can't find bok choy.
- Use pink beans in place of black beans, if you prefer.
Per Serving: 159 calories; 3.3 g fat; 21.3 g carbohydrates; 11 g protein; 3 mg cholesterol; 1104 mg sodium. Full nutrition