Soup makes for pretty much the most boring photos ever, so I've added a nice rack for your viewing pleasure.
As for the soup itself, damn damn damn good. And super duper easy. Definitely don't skimp on the lime juice 'cause it adds a little bit of extra loveliness to it. Definitely has me excited for soup weather, that is for sure. And thanks to Jilly Bean for the recipe recommendation!
- 1 t. olive oil
- 1 small onion, sliced thinly
- 2 jalapeños, seeded and sliced thinly
- 1 poblano pepper or green bell pepper, seeded, chopped into 1/2-inch pieces
- 4 cloves garlic, minced
- 1/4 t. red pepper flakes, optional
- 1 t. salt
- 1 (24-ounce) can whole tomatoes, undrained
- 1 (24-ounce) can vegetable broth
- 1 T. ground cumin
- 4 ounces gluten-free baked tortilla chips (about 2 cups), divided (or just regular old tortilla chips)
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 c. frozen corn
- 1/2 c. chopped fresh cilantro, plus extra for garnish
- Juice from 1 lime
- Salt, to taste
Place oil in a 4-quart pot and sauté onions, jalapeños and poblano pepper over medium-high heat until onions are translucent, about 5 minutes. (Add a little more oil or broth if needed.) Add garlic, red pepper flakes and salt and sauté for another minute.
Break up tomatoes with your fingers and add them to the pot, including the juice. Fill the tomato can with vegetable broth and add to the pot. Stir in the cumin.
Crush half the chips into crumbs (some bigger pieces are okay) and add to the pot. Cover and bring soup to a boil. Then lower heat to a simmer.
Add beans, corn and cilantro and let simmer for 5 more minutes. Add lime juice. Taste and adjust seasoning, adding salt to taste.
Ladle soup into serving bowls. Crumble remaining tortilla chips over the top and garnish with cilantro.
(Recipe originally from Appetite for Reduction, reposted at Living Without)