• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 6
    OK

    Spicy Vegetarian Mexican Soup with Cheddar Lime Biscuits

    This hearty, healthy dish is perfect for warming up on chilly winter nights. Spicy, savory, and super satisfying, it’s ideal for a cozy night on the couch, but also fits the bill for a festive dinner party with friends. The leftovers keep and pack beautifully, making it the perfect take-to-work lunch. The cheddar lime biscuits are this soup’s perfect companion, but are also delicious in their own right. Use any leftover biscuits to make the ultimate egg and cheese breakfast sandwich the next morning.


    Ingredients
    For the soup:
    2
    tablespoons
    Olive Oil
    1-2
    jalapeños (minced and deseeded)
    1
    yellow onion (chopped)
    4
    cloves
    garlic (minced)
    1
    pinch
    dried oregano
    1
    pinch
    ground cumin
    1
    pinch
    ground chili powder
    2
    cups
    vegetable broth
    28
    ounces
    canned diced tomatoes
    30
    ounces
    canned black beans (drained and rinsed)
    30
    ounces
    canned pinto beans (drained and rinsed)
    15
    ounces
    canned sweet corn (drained and rinsed)
    4
    ounces
    canned green chiles (chopped)
    3
    limes (juiced)
    *
    cilantro (chopped)
    *
    salt and pepper to taste
    For the biscuits:
    2 1/4
    cups
    all-purpose flour
    2
    tablespoons
    granulated sugar
    2 1/2
    teaspoons
    baking powder
    1/2
    teaspoon
    baking soda
    1
    teaspoon
    kosher salt
    1
    teaspoon
    black pepper
    4
    tablespoons
    lime zest
    1
    stick
    unsalted butter (cubed and cold)
    1
    cup
    almond or coconut milk
    1
    cup
    shredded cheddar or pepper jack cheese
    1
    egg (beaten)
    Directions
    For the soup: In a large Dutch oven, heat the olive oil over medium heat. Add the jalapenos, onion, garlic, oregano, cumin, and chili powder, and sauté until golden, 4-6 minutes.
    Add the vegetable broth, diced tomatoes, black beans, pinto beans, corn, and chopped chilies. Stir well, bring everything up to a simmer, and cook uncovered for 8-10 minutes.
    Add the lime juice, and salt and pepper to taste. Stir in a small handful of chopped cilantro. If the soup seems too thick for your liking, add a bit more vegetable broth or water to thin it out. Add desired garnishes (ie. Tabasco sauce, lime wedges, chopped avocado, tortilla chips, shredded cheese, sour cream, chopped cilantro, etc). Serve along with the biscuits, and enjoy!
    For the biscuits: Preheat your oven 375 degrees. In a large bowl, whisk together the dry ingredients and lime zest. Add the cold cubed butter to the bowl, and use your fingers to pinch the butter cubes into the dry ingredients until the mixture resembles damp sand, and the butter is the size of small peas.
    Stir in the milk and shredded cheese until the dough starts to take shape and stick together. Be careful not to overmix at this stage, it should still look very rough.
    On a clean surface, gently knead the dough until it starts to feel smooth and cohesive, about 1 minute. Pat the dough out to a ½ inch thickness, and use a biscuit cutter (or a water glass turned upside down!) to stamp out biscuits from the dough. The number of biscuits will depend on the size of your cutter.
    Arrange the biscuits ½ inch apart on a baking sheet lined with parchment paper, or greased with a bit of butter.
    Freeze the biscuits for 15 minutes (this ensures they turn out light and flakey). Brush each biscuit with a bit of the beaten egg, and sprinkle with a bit more cheese, lime zest, or sea salt if desired.
    Bake for 12-15 minutes (depending on the size of your biscuits), until golden brown. Serve hot with extra butter if desired.

    The base number of servings for this recipe is 6
    OK

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