Mexican Oregano & Lime White Bean Soup


  • 2 tbsp vegetable oil 
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 cans green chilies
  • 3 (15-oz) cans white beans, drained and rinsed
  • 2 tablespoons Roasted Cumin
  • 1 tbspRawSpiceBar’s Mexican Oregano
  • 3 tbsp tahini (or hummus)
  • 3 cups low sodium vegetable or chicken broth
  • Salt and pepper, to taste
  • Avocado, cilantro, lime, cojita cheese, to top (optional)


  • Heat oil in a large pot over high heat. Add chicken and cook until golden brown around the edges.
  • Reduce heat to medium and add salt, pepper, onion and garlic. Cook, until onion is translucent, 5-7 minutes.
  • Add green chilies, white beans, cumin, oregano and saute, 3-4 minutes, until slightly browned.  Add tahini, and combine, 2-3 minutes. Add broth and bring to a boil, then reduce to simmer and let cook, 20-30 minutes, over low heat.
  • Serve with spritz of lime juice plus other desired toppings and enjoy!

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