What an excellent soup! I ended up with a bit more spinach and zucchini, as I had no corn, and I used a mix of veggie broth and chicken broth, as that was what I had and I did not need it to be vegetarian. I added a bit more fresh jalapeno about ten minutes before it was done, just an extra little pop. I also added the tomatoes with the zucchini, and the spinach only at the very end. To make this work for dinner, I cooked it in the morning, and then just added the zucchini etc when I came home from work. Thanks for posting!
Dynamite soup and I mean that literally. It's packed with plenty of Southwestern flavours and fire. I had to make a few adjustments because of what I had on hand and what is available in Australia. We can't buy little tins of green chillies or black olives, so I used about two ounces each of chopped pickled jalapenos and chopped kalamata olives. Also used three Thai chillies in place of the two fresh jalapenos. Given the changes in chillies, I used only one teaspoon of red chilli powder and that was plenty. As the photo shows, we topped with sour cream, green onion and grated cheese, but I think all the toppings would be great -- maybe more chopped black olives too. Thanks for creating and posting such a winner.