This is my favorite soup of all time. Its slightly spicy and tastes even better the next day. The chiles de arbol are what really make the broth as tasty as it is. If you can’t find arbol chillies, then you can use chipotles but the flavor will be a little different.
Ingredients:
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow or orange bell pepper
- 1 white onion
- 1 zucchini
- 1 yellow squash
- 5 cloves of garlic
- 2 dried chiles de arbol
- salt
- pepper
- 1 can red kidney beans
- 1 can pinto beans
- 1 can white beans
- 1 can Rotel (diced tomatoes with green chillies)
- 2 vegetable bullion cubes
- hot water
Toppings: Avocado, cheese, sour cream, crushed tortilla chips, tapatio sauce
Directions:
- Saute the veggies and garlic in some olive oil until the onions are softened.
- Add in the arbol chillies (I ripped them up by hand) and salt and pepper.
- After 5 or so minutes, add in the Rotel and drained beans and cook until the entire mixture is warmed through.
- Lastly, add the bullion cubes dissolved in hot water and fill the pot with hot water until the soup is at your desired consistency.
- Simmer for 30 minutes and enjoy!
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