Spicy Green Chile Soup

By • October 7, 2013 0 Comments

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Spicy Green Chile Soup

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.


Serves 6

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
  1. 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.
  2. 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.
  3. 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.
  4. Portion the soup into bowls and serve along with suggested accouterments. Guests can then garnish according to their individual preference.

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