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This is a variation on a Taco Soup recipe that I altered to make more chunky. Original recipe only called for one can of the tomatoes and green chilis and one can of the black beans. But I doubled it to make it more chunky. I also added the poblanos and seranos to the recipe. Original recipe only called for the jalapeno.
2 Cans Rotell diced tomatoes and green chilis
2 Cans Black Beans (I get low sodium because I try to limit salt intake)
1 Can Of Corn Kernels (or frozen corn works too)
2 Poblano Chilis (Seeded and Chopped, I leave the chunks a little larger so the soup is chunkier)
2 Jalapenos (I leave seeds in cause I like hot! but you can seed them too)
1 Serano chili chopped (omit if you don't like too spicy!)
1 Large Onion chopped
3-4 Cloves Of Garlic Chopped
1 Tablespoon Of Crushed Red Pepper Flakes (Omit if you don't like it too spicey)
1 Tablespoon of Smoked Paprika
1 Tablespoon of Cumin
1 Tablespoon of Coriander
Salt
Pepper
Chicken Stock 1 1/2 quarts
1 Rotisserie Chicken (remove all meat and shop into chunks)
Sautee Poblanos, Jalapenos, Serano, Onion and Garlic in Olive Oil until semi soft. Add Black Beans, Rotell Tomatoes and Green Chilis & Corn and stir together. Add Chicken stock and the Paprika, Coriander, Cumin and Crushed Red Pepper Flakes. Add salt and pepper to taste. Bring to a boil and then bring down to a simmer and add chicken. Simmer for an hour.
Let it cool then enjoy with some sour cream on top and some fresh chopped cilantro (I also add chopped raw onion on top of mine)
This recipe is for spicey food lovers. If you don't like the heat too much make sure to leave out the serano and seed your jalapeno's and don't add the Crushed Red Pepper Flakes.
I love French Onion soup and Martha Stewart's version of Butternut Squash soup. One of my family's favorites (especially the kids!) is Cheeseburger Soup:
Cheeseburger Soup
1 lb. ground turkey 2 tsp. onion powder (I chop 1 small onion and use that instead) 1 tsp basil 3 cups chicken broth 1 cup each frozen broccoli and cauliflower (I used fresh broccoli only instead) 1/2 cup frozen mixed veggies 1 1/2 cups fat free half and half 8 oz. shredded cheddar cheese
Brown ground turkey and drain off any fat. Return to large pot and add onion powder. Brown meat a little longer to flavor the meat. Add chicken broth, basil and frozen veggies. Bring to boil and simmer covered about 20 minutes or until veggies are tender.
Add half and half and cheese. Take off heat and stir until cheese melts. Do not return to heat or cheese will separate and soup will be edible, but lumpy.
I make all kinds of soups depending what I have in the crisper.. I used to favor creamy soups like butternut squash but now I prefer broth based soups.
New potato, green beans, and polish sausage chunks in a clear spicy chicken broth -- really hits the spot on a cold night.
Tortilla soup - made with chiles, zucchini, tomato, shredded chicken - served over avocado slices and under some melting jack cheese & tortilla strips -- really hits the spot on a cold night.
Tom Yum Goong - shrimp, ginger, lemon grass, lime juice, chile, those lovely canned chinese mushrooms... This is what I want when I'm sick.
Chili with lots of garnishes like cheese, sour cream, scallions and crackers -- really hits the spot on a cold night.
Love soup!
Favorite: Chicken Corn Chowder
Close 2nd:All homemade: chicken noodle, vegetable, any combo of meat, veggies leftover
Must have hot cornbread
Good heavens, I almost forgot dal!
One of my favorite soups of all! Masoor Dal Soup
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