Spicy Green Chile and Bok Choy Soup

Simple, fresh ingredients make this one of my family's favorite soups. You can adjust the spice from very mild to super hot, by choosing the kind of green chiles you add!

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 105 Calories

Ingredients

• salt and ground black pepper to taste
• 5 cloves garlic, minced
• 2 stalks celery, diced
• 1 medium onion, chopped
• 1 bunch green onions, thinly sliced
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 medium heads bok choy
• 2 peppers serrano peppers
• 2 medium jalapeno peppers
• 2 peppers Anaheim chile peppers
• 2 teaspoons toasted sesame oil, or to taste
• 2 (32 fluid ounce) containers vegetable broth

Recipe Instructions

Step 1

Separate the white and green parts of the bok choy. Cut the white parts into thin, bite-sized pieces. Cut the green parts into longer strips.

Step 2

Slice serrano, jalapeno, and Anaheim chile peppers into thin rounds or bite-sized pieces, depending on size (you can do this while mirepoix is cooking).

Step 3

Add enough sesame oil to a large soup pot to coat the bottom. Add garlic and cook over low heat until aromatic, about 1 minute. Add diced mirepoix (carrots, onion, and celery) and cook, stirring occasionally, until onion is translucent, about 10 minutes.

Step 4

Add vegetable broth and bring to a boil. Add all chile peppers, chopped onion, and white parts of bok choy and cover. Lower heat and simmer until peppers are tender and flavors have blended, 15 to 20 minutes.

Step 5

Reduce heat to low. Add green onions and green parts of bok choy. Cook and stir until bok choy is wilted and soft, about 5 minutes. Serve hot.