Three Bean Green Chili Soup


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