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!
- 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
- Heat the oil in a soup pot and saute the onion until it is soft.
- Add the tomatoes, corn, beans, jalapenos and water and bring to a boil.
- Once the water is boiling add the cumin, bouillon cubes, salt and pepper.
- Boil for another 20 minutes.
- Serve with shredded cheddar and tortilla chips.