Green Chili Soup

This hearty and delicious recipe comes from one of my really good friends. She shared her recipe with me and I have made a few vegetarian changes to it.

Ingredients:

• 1- 28 ounce can of green enchilada sauce
• 1- 4 ounce can of diced green chilies
• 1 cup brown and/or white rice
• 1 cup quinoa 
• 2 cups frozen corn
• 1 cup white beans
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 2 cups water
• 1 vegetable bullion cube
• Salt & Pepper

Toppings:

• 4 corn tortillas
• cilantro
• grated cheese
• lime or lemon wedges

Method:

1. In a large sauce pan, saute onions in olive oil for 3-5 minutes. Add garlic and green chilies and cook for 2 minutes. Stir in enchilada sauce, water & vegetable bullion cube, and rice. Bring to a full boil, the lower the heat to medium. Depending on which rice you use, cook the rice until just about finished. I used a mixture of half brown and half rice so I needed to cook it for about 30 minutes. Stir in corn and beans. Add salt and pepper to taste.

2. While your soup is simmering, prepare your topping. I make my tortilla strips in the oven because it's healthier than frying them. Cut 4 corn tortillas into strips, toss lightly in olive oil and salt. Bake at 400 degrees for about 10 minutes or until golden brown and crispy.

3. Prepare all the toppings by shredding cheese, chopping cilantro, cutting up lemon or lime.

4. Serve