This quick and easy vegetarian recipe is easily made gluten-free, dairy-free, and/or vegan.

Serves 10-12

Ingredients:

• 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

Garnishes:

• Monterey Jack Cheese, grated
• fresh cilantro, chopped
• baked tortilla chips, broken into pieces

1. Pour oil in a large pot and place pot on stove over medium heat.
2. Add chopped onions and sauté until tender, about 20 minutes.
3. Reduce heat to low, add flour, and stir for 3 minutes
4. Gradually whisk in vegetable broth, bring to a boil, then simmer for 15 minutes or until thickened.
5. Add white beans, chopped hatch chiles, Cholula Hot Sauce, chili powder, cumin, salt, and pepper.
6. Simmer for about 20 minutes, check seasoning and adjust as needed.
7. Ladle into soup bowls, garnish with cheese (optional), cilantro, and baked tortilla chips.