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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
- 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
- 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.