Green hatch chili bean soup! Low calorie, bulk, and cheap

This is just a simple bean soup I threw together, it’s really filling and while not spicy for me, adjust if you can’t handle peppers. Perfectly warm and thick for the cold weather 🙂

Recipe:

-Two cans white beans
-One can pinto beans (or refried)
-Bag of riced cauliflower (or one head of cauliflower riced and cooked)
-Two jalapeños
-Vegan chicken better than bouillon (or veggie stock)
-One whole clove garlic
-One white/yellow onion
-One small can hatch green chiles
-Coriander, cilantro, lime, salt to taste

First dice the onion, garlic, jalapeño. Put into the pot with oil and let them cook down. While that’s going on, blend your can of drained pinto beans with water (not too much) and the bouillon until it’s smooth. When the veggies are cooked, pour in the pinto mix. If using refried just put that in now with water and bouillon. Mix it up. Let it simmer, pour in green hatch chiles and two drained cans of white beans. How’s it looking? Too watery? Too thick? Here’s where the cauliflower helps with bulk and consistency. Blend the riced cauliflower until very smooth with no water so it basically turns into mashed potatoes. Pour it in to make it thick! Add seasonings listed to taste, or more bouillon if needed too. Serve with fresh cilantro and a squeeze of lime, tortilla chips too 🙂