1 tablespoon olive oil |
1 small onion, grated |
1 teaspoon minced garlic |
1/2 teaspoon ground cumin |
1/2 teaspoon dried cilantro |
1 (32-ounce) box chicken broth (4 cups) |
1 (15-ounce) can white northern beans, drained |
1 (15-ounce) can pinto bean, drained |
1 (15-ounce) can black beans, drained and rinsed |
1 (4-ounce) can green chilis |
1 tablespoon lime juice |
1-2 tablespoon flour (or corn starch) |
sour cream (topping) |
tortilla chips (or corn bread) |
Reserve 1/2 cup of chicken broth and set aside. Heat oil in soup pot over medium heat. Add onion and garlic. Stir frequently over medium to medium-low heat for 5-7 minutes or until onions are tender and just starting to brown. Add cumin and cilantro and stir constantly for 1 minute. Add chicken broth, beans, green chilis, and lime juice. Whisk flour into reserved 1/2 cup of broth, until dissolved, and stir into soup. Simmer soup uncovered for 10-15 minutes. Broth will thicken a bit upon standing. Top individual servings with sour cream and serve with corn bread or tortilla chips.
Variation: Replace white beans with 8oz of cooked, shredded chicken
Tip: You can find dried cilantro in the Hispanic section of the grocery store.
© DVO