I love soup. I love that your entire meal is in one pot, that you can substitute ingredients for different variations, that they are forgiving with measurements, and most of all, that it fills you. My kids do not love soup as a meal. My daughter says she wants to chew and eat her dinner and not drink it.;) I also have a child that has several food intolerances . This chili is a cross between a soup and a chili; it is gluten free, dairy free, egg free, soy free and nut free. Nothing but clean, fresh ingredients.
Like every mom, I am also constantly on the search for quick, no hassle meals that satisfies all of my family’s tastebuds, is nutritious and clean eating. This chili/soup meets all of those requirements. I love this recipe so much that I made a big pot of it and ate it every single day for lunch last week. More importantly, my youngest daughter announced that it is a 15 on a scale of 1-10! My son loves it because he can put handfuls of tortilla chips in his soup, and my oldest likes it because she can add as much sour cream and cheese on top as possible and then scoop it out with tortilla chips.
Don’t be alarmed at the amount of “peppers” as this soup is not hot AT ALL. My youngest cannot handle any spice. The fresh and ground chili peppers just add another layer of flavor to this simple broth. Of course, if you DO like spice, just change up the mild green chilis for diced jalapenos or add them in addition. The fresh lime juice is a wonderful accent to this delicious broth and the creaminess from the soup comes from pureeing part of the beans which also acts as a thickener, instead of the traditional heavy cream.
I serve this with sides of avocado slices, shredded cheese, cilantro, tortilla chips, sour cream, hot sauce, and anything else we decide that sounds good or that we have on hand. (sliced olives?) Enjoy!