-
Serves
6
Author Notes
A southwestern variation of the spicy, vegetarian Indian soup “rasam”. Basically, a fast way to make a vegetarian green chile stew.
If you like vegetarian soup that’s not pureed like baby food or fully of heavy cream – give this recipe a try. It has become a weekday staple for me. —timmytwinkle
Ingredients
- Soup ingredients:
2 tablespoons
extra virgin olive oil
1
yellow onion, chopped
2 tablespoons
jalapeno, finely chopped (optional, for extra spice)
3
cloves of garlic, minced
6 cups
chicken broth
15 ounces
rotel diced tomatoes with green chiles
30 ounces
(2 cans) great northern beans, drained and rinsed
1
can of diced green chiles (4.5oz)
1/4 cup
fresh lime juice
1 tablespoon
cumin
2 pinches
cayenne pepper
- Optional toppings for dressing the soup:
16 ounces
sour cream
6
flour tortillas, steamed
1 bunch
cilantro, coarsely chopped
1
avocado, sliced
Directions
- Place oil into a large dutch oven over medium heat. Saute onion and jalapeno (if using) for 5 minutes then add in garlic; cook for 1 minute.
- Stir in chicken broth, rotel tomatoes, beans, green chilies, lime juice and dry seasonings. Cook for 5-10 minutes; taste and add additional spiciness (jalapeno, cumin, cayenne) according to your preference.
- Allow the soup to simmer for another 20 minutes. Taste the broth again and adjust the spice if needed. Note: If the soup is too spicy, add more chicken stock.
- Portion the soup into bowls and serve along with suggested accouterments. Guests can then garnish according to their individual preference.
Serves 6 Author Notes A southwestern variation of the spicy, vegetarian Indian soup “rasam”. Basically, a fast way to make a vegetarian green chile stew. If you like vegetarian soup that’s not pureed like baby food or fully of heavy cream – give this recipe a try. It has become a weekday staple for me. —timmytwinkle Ingredients Soup ingredients: 2 tablespoons extra virgin olive oil 1 yellow onion, chopped 2 tablespoons jalapeno, finely chopped (optional, for extra spice) 3 cloves of garlic, minced 6 cups chicken broth 15 ounces rotel diced tomatoes with green chiles 30 ounces (2 cans) great northern beans, drained and rinsed 1 can of diced green chiles (4.5oz) 1/4 cup fresh lime juice 1 tablespoon cumin 2 pinches cayenne pepper Optional toppings for dressing the soup: 16 ounces sour cream 6 flour tortillas, steamed 1 bunch cilantro, coarsely chopped 1 avocado, sliced Directions Place oil into a large dutch oven over medium heat. Saute onion and jalapeno (if using) for 5 minutes then add in garlic; cook for 1 minute. Stir in chicken broth, rotel tomatoes, beans, green chilies, lime juice and dry seasonings. Cook for 5-10 minutes; taste and add additional spiciness (jalapeno, cumin, cayenne) according to your preference. Allow the soup to simmer for another 20 minutes. Taste the broth again and adjust the spice if needed. Note: If the soup is too spicy, add more chicken stock. Portion the soup into bowls and serve along with suggested accouterments. Guests can then garnish according to their individual preference.
Spicy Green Chile Soup
