This is a wonderful, flavorful soup that is easy to prepare. Robin first made it in our home in Ojai and as it was simmering on the stove, the aroma made me smile. Make this soup and serve with fresh, warm tortillas or bolillo bread. Leave out the cheese and this is totally vegan!
2 cups green snap beans (cut into 1-inch lengths)
2 cloves garlic (minced)
2 small zucchini (cubed)
1 medium potato (diced)
1 cup tomatillos (chopped)
1 14-ounce can diced tomatoes (Mexican-style is good)
1 medium onion (chopped)
1 medium bell pepper (chopped)
1 tablespoon chipotle peppers in adobo sauce (just use the sauce – not the peppers)
½ teaspoon cumin
½ teaspoon oregano
6 cups vegetable broth
½ teaspoon salt
2 tablespoons fresh lime juice
½ cup fresh cilantro (chopped)
1 cup Cotija Queso Seco (crumbled)
Tortilla Strips (lightly salted corn tortilla strips)
Using a large pot, combine beans, garlic, zucchini, potato, tomatillos, tomatoes, onion, bell pepper, adobo sauce, cumin, oregano and vegetable broth. Bring to a boil. Reduce heat, cover and simmer for 20 minutes or more.
Remove from heat. Stir in salt, lime juice and cilantro. Garnish with Cotija cheese and tortilla strips just prior to serving.