Southwestern Soup

It’s October and fall is in the air (read the humidity has slightly decreased here in Atlanta). I did get a pretty decent taste of crisp temps a couple weeks ago when I was in New Hampshire. I surely soaked up the 60’s while I could.

If you’re part of my family, soup is a year round food, but it is DEFINITELY a fall favorite. I’ve also been on quite a Mexican kick filling my belly with fajitas, tacos and burritos the last week (mostly healthy versions of these, mind you). Continuing on my southwest kick I made my first home-cooked meal since returning home from work.

I combined soup and my current flavor craze into a wonderful, spicy, healthy dinner. This is meatless, but animal protein could easily be added. Beans have protein too, though! It’s got enough of a kick that I didn’t add additional hot sauce and it reminded me of a combination of chili and chicken tortilla soup. It’s incredibly easy to make if you can work a can opener, dice a few items and pour everything into a pot.  I had to write this down as I was creating it just in case it was good enough to share and make again. It was!

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