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General, Recipes

Cinco de Mayo Soup

12.14.04 | 1 Comment

My Mom sent me a recipe chain letter of sorts, and I had to write this one out. Thought I’d share.

This is a very easy, versatile soup that is also nutritious and great as leftovers! It can be vegetarian (adding rice makes a more complete protein with beans), or you can add cooked chicken with the cilantro. I’m a garlic and cilantro fan, but they can be left out or reduced depending on your taste. If you like spicy foods, you can use a can of Rotel as some of the diced tomatoes, or extra diced green chiles. Make it your own! 🙂

Cinco de Mayo Soup

1 medium onion, diced
3 cloves garlic, minced
1 medium bell pepper (or poblano pepper), any color, diced
oil for sauteeing
45 oz chicken or vegetable broth
1 tsp kosher salt (or regular salt)
1/2 tsp black pepper
dashes of chili powder and cumin (optional)
28 oz canned diced tomatoes
11 oz can corn niblets (or frozen)
1 can diced green chiles
15 oz can black beans
1 cup chopped cilantro
1 -2 cups cooked rice (optional)
tortilla chips, shredded cheese, and sour cream for serving (optional)

In a large soup pot or dutch oven, sautee the onion, garlic, and bell pepper in hot oil until tender. Add the broth, seasonings, tomatoes, corn, and beans. Bring to a boil over medium heat. Add cilantro, and the rice if it’s precooked and cold. (Otherwise, add hot rice right before serving.) Reduce heat and simmer for 30 minutes. Serve atop crumbled tortilla chips with cheese and sour cream, or whatever makes you happy!

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