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Categories:
extra-virgin olive oil bay leaf green chilies garlic stalks celery onion red bell pepper ranch style beans ground cumin salt chicken tomatoes tortilla chips sour cream scallions Cheddar cheese
Viewed: 35 - Published at: 3 years agoIngredients
- 2 tablespoons extra virgin olive oil
- 1 large dried bay leaf
- 7 ounces green chilies, chopped
- 4 garlic cloves, chopped
- 3 stalks celery & leaves, chopped
- 1 large onion, chopped
- 1 red bell pepper, seeded and chopped
- 4 (15 ounce) cans ranch style beans
- 2 tablespoons ground cumin
- salt and pepper
- 2 cups chicken stock or 2 cups vegetable stock
- 1 (15 ounce) can diced tomatoes with chipotle peppers
- crushed tortilla chips
- sour cream
- 2 -3 scallions, chopped
- cheddar cheese or Mexican blend cheese
Method
- In dutch oven saute, celery and onions in olive oil.
- Cook 3 to 4 minutes, then add red peppers and continue to cook.
- Add Garlic and saute until lightly golden brown.
- Stir in green chilies.
- Drain 3 cans of beans and add them.
- With remaining undrained can, pour contents into small bowl and mash beans with a fork; add to the pot.
- Add cumin, bay leaf, salt and pepper.
- Add stock and tomatoes and bring to a bubble.
- Reduce heat and simmer 15 minutes over low heat.
- Serving Suggestion: Place crushed tortilla chips in bowls pour soup over.
- Top with desired condiments such as: sour cream, scallions and cheese.
