about 1 year ago
Susan_P's Testing Notes:
Whether you're tailgating with friends or curling up under a cozy quilt, boulderkristi's Hatch Chile and White Bean Soup will bring comfort to your belly. Simmering the beans in vegetable stock produces a mellow creaminess that pairs perfectly with the sweetness of the slow-cooked onions. The generous helping of cumin infuses each spoonful with earthy, citrus notes, and Hatch chilies and Cholula Hot Sauce round out the flavors with a bit of a kick. Garnish with Monterey Jack cheese, tortilla chips, and cilantro to make a complete meal that will have even the carnivores jockeying for the last spoonful.
This quick and easy vegetarian recipe is easily made gluten-free, dairy-free, and/or vegan.
- 2 tablespoons olive oil
- 2 large onions, chopped
- 1/3 cup flour, cornstarch, or arrowroot powder
- 7 cups vegetable broth
- 12 ounces Hatch chiles: roasted, steamed, skins removed, seeded, and chopped
- 4 16-ounce cans Great Northern White Beans, drained and rinsed
- 1 tablespoon Cholula Hot Sauce
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 1/2 teaspoon sea salt
- 1 teaspoon ground white pepper
- Monterey Jack Cheese, grated
- fresh cilantro, chopped
- baked tortilla chips, broken into pieces
Pour oil in a large pot and place pot on stove over medium heat.
Add chopped onions and sauté until tender, about 20 minutes.
Reduce heat to low, add flour, and stir for 3 minutes
Gradually whisk in vegetable broth, bring to a boil, then simmer for 15 minutes or until thickened.
Add white beans, chopped hatch chiles, Cholula Hot Sauce, chili powder, cumin, salt, and pepper.
Simmer for about 20 minutes, check seasoning and adjust as needed.
Ladle into soup bowls, garnish with cheese (optional), cilantro, and baked tortilla chips.
- 669 calories
- 5g total fat
- 1g saturated fat
- 0mg cholesterol
- 1061mg sodium
- 118g carbohydrate (29g dietary fiber, 7g sugar)
- 43g protein