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
extra virgin olive oil
yellow onion, chopped
jalapeno, finely chopped (optional, for extra spice)
cloves of garlic, minced
rotel diced tomatoes with green chiles
(2 cans) great northern beans, drained and rinsed
can of diced green chiles (4.5oz)
fresh lime juice
Optional toppings for dressing the soup:
flour tortillas, steamed
cilantro, coarsely chopped
In This Recipe
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.