Total Time
35mins
Prep 10 mins
Cook 25 mins

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 Nutrition

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.