Oh, how I wish you could taste this delicious soup. It has a very complex taste but is incredibly easy to make, and also inexpensive. Does it get much better than that?
I use my Dry Broth Mix here but you could use whatever you normally use for veggie broth. You may have to add some nutritional yeast, salt, garlic, onion, and other spices to give it the same zing. I love how easy it is to add my Dry Broth Mix instead measuring out a bunch of different spices.
Green Chili, Cilantro & Lime Soup
Ingredients
- 12 cups water
- 2 cups uncooked brown rice (I used long grain)
- 2 (4 oz) cans diced green chilis
- 1/2 cup Dry Broth Mix
- 1/2 Tbsp sea salt
- 1/2 a diced onion (optional)
- 1 cup corn (optional, fire roasted corn would be amazing)
- 3 cups cooked black beans (or 2 cans of drained and rinsed beans)
- juice and zest from 1 lime
- 1 handful of cilantro
Do
- Add water to a large pot or dutch oven and bring to a boil.
- Add the rice, chilis, broth mix, salt, and onion to the water and cook for 45 minutes on medium heat until rice is done.
- Add beans, corn, lime juice and zest along with cilantro. Continue to cook at a simmer for 15 minutes.
- Ladle into bowls to cool for a few minutes before serving
Serve
This soup needs no accompaniment! If you like green chilis, cilantro, and lime you will like this soup. My kids (2 and 4 years old) didn’t like it much, it’s more of a “grown up” soup. I think teens would enjoy it though. If you try it let me know what your kids think.
Green Chili, Cilantro and Lime Soup
If you like green chilis, cilantro, and lime you will like this soup. It's not spicy but packs a big flavor punch!
Ingredients
- 4 cups veggie broth, divided
- 1 cup uncooked brown rice (I used long grain)
- 1 (4 oz) cans diced green chilis
- 1 Teaspoon sea salt
- 1/2 cup a diced onion (optional)
- 1 cup frozen corn (optional, fire roasted corn would be amazing)
- 1 can black beans (drained and rinsed beans)
- juice and zest from 1 lime
- 1 handful of cilantro
Instructions
- Add water to a large pot or dutch oven and bring to a boil.
- Add the rice, chilis, broth mix, salt, and onion to the water and cook for 45 minutes on medium heat until rice is done.
- Add beans, corn, lime juice and zest along with cilantro. Continue to cook at a simmer for 15 minutes.
- Ladle into bowls to cool for a few minutes before serving
Notes
Convert this to an Instant Pot recipe by cooking the brown rice with veggie broth and chilies for 22 minutes. Once done, allow pressure to release, then add the rest of the ingredients and heat until everything is warm.
I’ve made a 1/2 batch and a 1/4 batch of this and both were delicious; I’ve doubled the amount each time I’ve made it. 🙂 If you have leftovers you will need to add extra water the next day because the rice continues to soak up the water.
Have you tried this soup yet? If you can’t get enough of these flavors, try my Green Chili White Bean Dip!
