One of my favorite things to eat when I was younger was white chicken chili from a pub around the corner from my college. It was loaded with lots of butter, milk and cheese (of course). But I haven’t stopped craving those flavors. With this version, the green chili and lime flavors, along with a bit of the meal from the crumbled tortilla chips or taco shells, add the body and flavor that I’ve been wanting. If I don’t post this now, I’ll forget how I made it.
The lime juice makes it, so if you can, try to get a lime. If you don’t have a lime, use your favorite vinegar based hot sauce to add the acidic component that this needs to be just right.
Chili Lime Tortilla Soup with Red and Black Beans
Serves 2 – Double or triple the recipe for a family
In a medium saucepot, add the following ingredients:
1.5 cups of broth (CHECK FOR ALLERGENS BEFORE USING)
1 (14 oz) can of black beans, drained and rinsed
1 (14 oz) can of dark red kidney beans, drained and rinsed
1 (8 oz) can of green chilis
2 taco shells or a handful of tortilla chips or fritos style chips crumbled into the soup (CHECK FOR ALLERGENS BEFORE USING) – this will thicken the soup as it cooks.
1 Tablespoon each of cumin, chili powder, garlic powder, onion powder
salt and pepper to taste
Bring to boil, then turn down heat to simmer for about 15 minutes to develop the flavors.
Take soup off of heat . Add 1/4 cup of non-dairy milk and the juice of one lime. Taste and add salt if needed.
Serve in bowls and give your family more taco shells or tortilla chips for crushing. Enjoy!