-
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.