Beet and Cabbage Soup

Directions

1. 1
   Melt butter in heavy large saucepan over medium-high heat.
2. 2
   Add beets, onions, celery, cabbage, and chiles; saute until celery is soft, about 10 minutes.
3. 3
   Add 5 cups broth and lime juice; bring to boil.
4. 4
   Reduce heat to medium-low.
5. 5
   Cover and simmer until vegetables are very tender, about 1 hour 15 minutes.
6. 6
   Working in small batches, puree soup in blender until smooth.
7. 7
   Return soup to pot; season to taste with salt and pepper.
8. 8
   Thin with more broth by 1/4 cupfuls, if desired.
9. 9
   Ladle soup into bowls and top with tortilla chips and sour cream.