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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.
Serves 10-12
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
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