- 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 tablespoons finely chopped seeded jalapeño chiles
- 5 cups (or more) low-salt chicken broth
- 2 tablespoons fresh lime juice
- Tortilla chips
- Sour cream
- 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.
- 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.