Recipe information
Yield
6 Servings
Ingredients
1
/4 cup (1/2 stick) unsalted butter
3
cups coarsely chopped peeled raw beets (from 1 1/2 pounds)
3
cups chopped red onion
3
celery stalks, coarsely chopped
1
cup chopped red cabbage
3
tablespoons finely chopped seeded jalapeño chiles
5
cups (or more) low-salt chicken broth
2
tablespoons fresh lime juice
Tortilla chips
Sour cream
Need to make a substitution?
Preparation
Step 1
Melt butter in heavy large saucepan over medium-high heat. Add beets, onions, celery, cabbage, and chiles; sauté until celery is soft, about 10 minutes. Add 5 cups broth and lime juice; bring to boil. Reduce heat to medium-low. Cover and simmer until vegetables are very tender, about 1 hour 15 minutes.
Step 2
Working in small batches, puree soup in blender until smooth. Return soup to pot; season to taste with salt and pepper. Thin with more broth by 1/4 cupfuls, if desired. Ladle soup into bowls and top with tortilla chips and sour cream.