Jalepeño Lime Tortilla Soup
A quick and easy soup recipe with a little heat and a lot of flavor.
Servings 6 servings
Ingredients
- 1 red onion, chopped
- 2 jalepeños, seeds removed and minced
- 4 cups vegetable broth
- 1 16-oz jar salsa verde (I use the Herdez brand that is less than $2)
- 1 tsp cumin
- 2 cans white beans (Canellini or Great Northern)
- 2 cups cooked rice, wild rice, or quinoa
- 2 limes
- 1/2 cup chopped cilantro
- tortilla chips
Instructions
- In a soup pot, cook red onions and jalepeños on medium-high heat. When the bottom of the pot starts to turn brown, deglaze the pan by adding a few tablespoons of water at a time. Cook about 5 minutes until onions appear soft.
- Add vegetable broth, salsa verde, cumin, white beans, and rice or quinoa. Let simmer for 5-10 minutes, until fragrant and heated through.
- Remove from heat and squeeze the juice of one lime into the soup. Cut the other lime into wedges and use as a garnish so each person can squeeze additional lime juice as desired.
- Taste the soup and add additional salt as necessary (it depends on how salty your vegetable broth is, but I usually add about another 1/2 tsp).
- Eat with tortilla chips and cilantro on top.
Notes
Be careful while mincing your jalepeños--you may want to use gloves or put your hand in a plastic bag, as they can kind of burn your hands. I just try to touch the outer waxy layer only and I'm usually fine.
