Wednesday, April 18, 2007
The weather here on the east coast is still cold. Soup is a great food when you're cold. Well, to call this soup would be like calling whipped cream skim milk. It's more like a stew and really filling. I've adapted this recipe many times. It was really great and thick tonight.
1 15 oz can black beans, drained & rinsed
2 Cups Salsa (choose heat level)
2 Cups frozen corn kernels
1 8 oz can tomato sauce
3 Cups chicken broth (this time I actually used 3 cups water and 3 Herbox Boullion cubes - GF as of today confirmed)
2 cups crushed tortilla chips (or 6 uncooked corn tortillas cut into thin strips)
Grilled Chicken or Steak
Shredded Monterey Jack Cheese
Crushed Tortilla Chips
Put beans, salsa, broth, tomato sauce, corn, tortillas in a large soup pot. Heat to boiling, stirring often. Reduce heat to a simmer for about 1 hour (so that the tortillas can become part of the soup and break down completely).
Serve with optional toppings and top your favorite way. Mine is always a dollup of sour cream, a sprinkling of cheese and a generous portion of avocado dices! :D