Southwest Bean Soup
Heat oil in a large pot over medium-high heat. Add onion, poblanos and garlic; cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes. Stir in chili powder, oregano and salt; cook, stirring for 1 minute.Advertisement
Add broth, black beans and kidney beans; bring to a boil. Reduce heat to a simmer, stir in chorizo; cover and cook until the vegetables are tender, about 10 minutes.
Stir in corn, kale and lime juice. Cover and cook 5 minutes more.
Make Ahead Tip: Refrigerate for up to 3 days.
1 starch, 1 vegetable, 1 lean meat, 1/2 high fat meat, 1 fat