Name: Anasazi Cream Of Green Chile Soup
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 6 servings
Cuisine: American Southwest
Ingredients: 1 cup dried Anasazi beans; 6 cups chicken or vegetable broth; 2 tablespoons olive oil; 1 onion, diced; 3 cloves garlic, minced; 2 cans diced green chilies; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper, to taste; 1 cup heavy cream; Fresh cilantro, chopped (for garnish); Lime wedges (for serving)

Instructions

Rinse the dried Anasazi beans under cold water. Place them in a large pot and cover with water, allowing them to soak overnight. The next day, drain and rinse the beans.
In a large soup pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
Add the soaked Anasazi beans to the pot along with the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 1.5 to 2 hours, or until the beans are tender.
Once the beans are cooked, use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, you can leave some beans whole.
Stir in the diced green chilies, cumin, paprika, salt, and pepper. Let the soup simmer for another 15-20 minutes to allow the flavors to meld together.
Stir in the heavy cream, adjusting the seasoning if needed. Let the soup simmer for an additional 5 minutes to heat through.
Serve the Anasazi Cream Of Green Chile Soup hot, garnished with fresh chopped cilantro and a squeeze of lime juice.

Ingredients

Instructions

Nutrition Facts

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