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
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Ingredients
- Soup ingredients:
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2 tablespoons
extra virgin olive oil
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1
yellow onion, chopped
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2 tablespoons
jalapeno, finely chopped (optional, for extra spice)
-
3
cloves of garlic, minced
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6 cups
chicken broth
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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
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1 tablespoon
cumin
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2 pinches
cayenne pepper
- Optional toppings for dressing the soup:
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16 ounces
sour cream
-
6
flour tortillas, steamed
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1 bunch
cilantro, coarsely chopped
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1
avocado, sliced
Directions
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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.
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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.
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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.
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Portion the soup into bowls and serve along with suggested accouterments. Guests can then garnish according to their individual preference.
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