Southwestern Vegetable Soup
This soup is based on the copycat recipe for Chili's soup. It was VERY tasty!
vegetable oil
1 onion, chopped
2 Anaheim chiles, chopped
2 cloves garlic, minced
1 T chili powder
1 t cumin
4 cups chicken broth or stock plus 2 cups into which 1/4 masa harina is whisked in
1 small (14 1/2 oz) can petite diced tomatoes
1 cup each: cooked red kidney beans and black beans
1 cup frozen corn
1 cup frozen cut green beans
1/2 cup tomato puree
shredded Mexican cheese blend
fresh cilantro leaves
In a Dutch oven, add a little oil over medium heat. Saute onion and Anaheim pepper til softened, about 5 minutes. Stir in garlic and cook another minute. Stir in spices.
Increase heat high. Add broth, broth/masa harina mixture, tomatoes, beans, veggies and puree. Bring soup to a boil; reduce heat to medium low and simmer for about an hour, or til the soup has thickened.
Serve soup garnished with cheese and cilantro.
vegetable oil
1 onion, chopped
2 Anaheim chiles, chopped
2 cloves garlic, minced
1 T chili powder
1 t cumin
4 cups chicken broth or stock plus 2 cups into which 1/4 masa harina is whisked in
1 small (14 1/2 oz) can petite diced tomatoes
1 cup each: cooked red kidney beans and black beans
1 cup frozen corn
1 cup frozen cut green beans
1/2 cup tomato puree
shredded Mexican cheese blend
fresh cilantro leaves
In a Dutch oven, add a little oil over medium heat. Saute onion and Anaheim pepper til softened, about 5 minutes. Stir in garlic and cook another minute. Stir in spices.
Increase heat high. Add broth, broth/masa harina mixture, tomatoes, beans, veggies and puree. Bring soup to a boil; reduce heat to medium low and simmer for about an hour, or til the soup has thickened.
Serve soup garnished with cheese and cilantro.
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