creamy green chile rice soup
Grab the milk, sons, you're in for a bit of a heatwave.
Ingredients
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp ground cumin
- 2 tsp dried oregano
- 1 tsp chili powder
- 1/4 cup fresh cilantro, chopped, plus more for serving
- 6-7 hatch chiles, anaheim peppers, or 1 cup salsa verde
- 1 1/2 cups white rice
- 5 cups vegetable broth, or water
- 1 can black beans, drained
- 1 cup canned full-fat coconut milk
- 2 cups kale, roughly shredded or chopped
- 1/4 cup lime juice
- green onions and sliced avocado, for serving
Instructions
- If using fresh hatch chiles or Anaheim peppers: heat broiler to high. Place the peppers on a baking tray and roast, turning 3-4 times, for 15-20 minutes until blackened and charred all over. Place in a bowl and cover loosely with plastic wrap to "sweat" for 10-15 minutes. Carefully peel most of the blackened bits off and scrape out the seeds. Transfer to a blender and puree until smooth. This should make about 1 cup of pureed pepper.
- Heat 2 tablespoons olive oil in a large stock pot or Dutch oven. Saute the onion until fragrant, about 4-5 minutes. Stir in the garlic, cumin, oregano, chili powder, and cilantro for an additional minute. Pour in the roasted peppers or salsa verde, rice, and broth. Bring to a boil, then lower to a simmer and cook uncovered until the rice is tender, about 10-12 minutes. If the rice absorbs too much broth, add 1-2 cups more.
- Stir in the black beans, coconut milk, kale, and lime juice until heated through, about 2-3 minutes longer. Taste for salt and pepper. Divide into bowls and garnish with additional cilantro, green onions, and avocado, as desired.
Notes
*To store: Soup keeps very well in the fridge for up to 5 days. See below note about the rice.
*Chiles: Fresh roasted peppers or jarred salsa verde are both perfectly acceptable. Hatches are quite spicy, Anaheims less so, and salsa verde varies in its heat level. Choose a brand you like!
*Coconut-free: Substitute the coconut milk for whole milk, or a fattier nondairy milk of choice, like oat.
*Rice: If storing leftovers, be aware that rice will absorb a lot of the liquid the longer it sits. If preferred, cook the rice separate from the soup and add portions to the broth as desired.
*Prep time does not include roasting peppers*