10 dried guajillo chilis (fewer if you want a milder soup)
2 tablespoons olive oil
1 small onion, chopped
5 garlic cloves, chopped
4 portabella mushroom caps, gills removed and chopped
4 cups chopped kale
½ cup white rice
6 cups vegetable stock
2 bay leaves
1 (16 ounce) can pinto beans, drained and rinsed
1 (16 ounce) can hominy, drained and rinsed
¼ cup fresh lime juice (about 1-2 limes)
salt and pepper to taste
guajillo chilis come dried and can be found in the produce or ethnic section of the grocery store.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.