Ingredients
1/4
cup (1/2 stick) unsalted butter
3
cups coarsely chopped peeled raw beets (from 1 1/2 pounds)
2
cups chopped red onions
3
celery stalks, coarsely chopped
1
cup chopped red cabbage
3
tbsp finely chopped seeded jalapeño chiles
5
cups (or more) low-salt chicken broth
Directions
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.
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.
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