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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Ingredients

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.)

Steps

  1. Lightly spray stock pot with PAM (or oil of your choice) and turn heat to medium
  2. Dice onion, mince garlic, place in heated pot and stir occasionally until fragrant
  3. Add 8 cups of chicken broth and let simmer
  4. Add beans, corn, diced tomatoes and stir to combine
  5. Add diced jalapeno, chili powder, garlic powder, cumin, salt and pepper, stir to combine
  6. Let pot simmer for about 10 minutes before adding the tomato sauce and cooked rice. Stir to combine.
  7. Once combined, simmer entire pot for an hour, stirring occasionally.
  8. 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)

2 thoughts on “Southwestern Soup

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