More like spicy vegetable soup with a boat load of cilantro in it, but whatever.
It’s a cold fall night here (and by “cold” I mean 62 and “fall” I mean it gets dark early), so soup was way more appealing than raw vegetables. Or oatmeal. For some reason tortilla soup has been on my mind almost as much as wondering how Gwyneth Paltrow became an overnight culinary sensation. I wasn’t going to solve that quandary in one evening, so I made soup. I made it up as I went along and I didn’t measure anything. As always, I’m precise like that. But the way I see it, that leaves things open for your personal creative juices to flow. Just don’t let them flow into the soup, that’s unsanitary.
some soup stuffs:
(these things are great. they last a while and you can make 1 cup of broth at at time when you need it. I made 8 cups)
(most measurements are approximate)
8 cups chicken broth (veggie broth would work too)
1 tsp olive oil
8 oz sliced mushrooms
1 green pepper, chopped
1 red pepper chopped
3-4 cloves garlic, minced
1 yellow onion, chopped
1 can black beans, drained
1-1 1/2 C. frozen corn
1/2 C chopped jalapeno slices
1 bunch cilantro, chopped (stems too)
1. heat olive oil in a large dutch oven or heavy stock pot. Add garlic and onion, saute until soft. Add peppers, mushrooms, and spices and cook a few minutes over medium heat. If the pan looks too dry, add a little bit of the broth.
2. Add remaining broth, black beans, corn and jalapeno slices and bring to a boil. Reduce heat and simmer until you feel like eating it. Mix the cilantro in right before serving. Serve with cheese, tortillas and/or sour cream if that’s to your liking.