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!
1 can corn, drained
2 cans black beans, drained ( I did one spicy and one regular)
1 14.5 oz can diced tomatoes
2 cups cooked brown rice (I cheated and bought cooked rice :/)
8 oz can tomato sauce
1 heaping TBSP chili powder
1 tsp cumin
2 tsp garlic powder
Salt and Pepper to taste
1 jalapeno, diced
White onion, diced
Red onion, diced
8 cups chicken broth
2 cloves garlic, minced
Other veggies as you like! (Bell peppers, etc.)
- Lightly spray stock pot with PAM (or oil of your choice) and turn heat to medium
- Dice onion, mince garlic, place in heated pot and stir occasionally until fragrant
- Add 8 cups of chicken broth and let simmer
- Add beans, corn, diced tomatoes and stir to combine
- Add diced jalapeno, chili powder, garlic powder, cumin, salt and pepper, stir to combine
- Let pot simmer for about 10 minutes before adding the tomato sauce and cooked rice. Stir to combine.
- Once combined, simmer entire pot for an hour, stirring occasionally.
- Garnish with cilantro, serve with cheese, sour cream, or any way you like it & enjoy.
This recipe makes a good amount so be prepared for leftovers for the week and perhaps a few freezer containers to save for a rainy day. Or a day you just don’t want to cook.
Oh, and speaking of Fall, I DID try the Pumpkin Oatmeal and it was everything I wanted and more. It tasted like a warm piece of pumpkin bread, like you’re getting a little cheat meal at breakfast that tastes like dessert. For 160 calories. (Warning: Not a very filling or nutritious breakfast, but very delicious)