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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This was the product of a craving for Mexican food, a cold day and the contents of my cupboard, the result is a thick soup or a thinner veggie chili. It's quite versatile it makes enough for a few meals. The day after I made this I discovered the leftovers make a delicious queso mixed with cheddar cheese soup, paprika and hot sauce to taste. I am guessing at the amount of water since I just threw some in, add whatever you think will yield the right consistency. *If you've never worked with jalapenos before broil them for a few minutes before trying to peel them and the skin will come off much easier. Also wear gloves or bags over your hands because they burn! Ingredients:
1 teaspoon oil |
1 onion, finely chopped |
2 (14 ounce) cans diced tomatoes |
1 (12 ounce) can whole kernel corn (unsalted is best) |
2 cups black beans (soaked or canned) |
1 -4 jalapeno, minced (varies depending on how spicy you like it) |
2 tablespoons cumin |
2 bouillon cubes (chicken or vegetable) |
3 cups water |
salt and pepper, to taste |
Directions:
1. Heat the oil in a soup pot and saute the onion until it is soft.
2. Add the tomatoes, corn, beans, jalapenos and water and bring to a boil.
3. Once the water is boiling add the cumin, bouillon cubes, salt and pepper.
4. Boil for another 20 minutes.
5. Serve with shredded cheddar and tortilla chips.
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