If I wasn't so lame I would have taken photos of my soup but this looks pretty close.About 3:00pm on Tuesday afternoon I started thinking about what to have for dinner. Usually I start a lot earlier than this but I had a late lunch so I wasn't really hungry until 3. I'm very food driven so once I get started thinking about dinner it usually consumes a big portion of my brain functions.
My thought processing for dinner works sort of like this;
pasta? Nah, had that Sunday night.
rice? Nah, made vegetable risotto last night.
potatoes? Nah, don't feel like it.
Mexican sounds good but what? Tacos, enchiladas, burritos, nachos? None of those sounded any good. Mostly because they take some work. Work. Is a bad four letter word for me.
Well, nachos did sound good but I didn't really want nachos. Too much cheese (did any of you think I'd ever say that? Me either. I may need to see a doctor.)
What I wanted was soup. Then I thought, why not use all those things I'd put into fresh black bean and corn salsa (my all time favorite salsa) and nachos into soup. Tada! Dinner.
Dinner so good I was told by JR that I needed to make this again. SOON!
Nacho Soup
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 jalapeno pepper, seeded and chopped
1 clove garlic, chopped
1 small can chopped green chilies
1 can diced tomatoes
1 small can tomato sauce
1 can black beans, drained and rinsed
1 can corn, drained
2 cups water
1 tablespoon cumin
2 tablespoons chili powder
2 tablespoons olive oil
1/3 cup packed chopped cilantro
1/4 cup sour cream
Toppings:
grated cheddar cheese
chopped cilantro
chopped fresh tomato
diced avocado or guacamole
Frito corn chips or crushed tortilla chips
Cook onions, jalapeno, green pepper, green chilies in the olive oil until soft. Add garlic. Cook another couple of minutes. Start opening cans. Drain beans and corn. Add to vegetables. Add tomatoes, tomato sauce, water, cumin and chili powder. Let simmer while you get the toppings together. Just before serving stir in sour cream and cilantro. Cook another couple of minutes. Top and serve. Makes about 4 to 6 servings.
FYI - don't cut up the jalapeno then rub your eye. I'm just saying it stings a bit.
Love,
M
Looks mucho tasty-o, Michelle. Well...sans the avocado. Cheers!!
ReplyDeleteI was drooling as I read this. Do you think it will taste okay without the chillies and peppers - maybe with a bit of capsicum instead? I do feed the Half-dozen curries and the like, but it gets really boring hearing "This is too spicy" about 3459 times during the meal.
ReplyDeleteWow - does that look good. And sound good. And smell good (I have a great sense of smell). Fat Chick can hardly wait to make that!
ReplyDeleteYouch, jalapeno in the eye sounds terrible. That looks really good. I forgot to eat breakfast and my stomach is currently eating itself.
ReplyDeletePS, yours is the first kid-free blog I've visited. No call from school yet!
Nacho average soup! Zing!
ReplyDeleteWith exception to the avocado, muy linda!
Looks delicious! Another recipe for us to try!
ReplyDeleteOooooo - I'm all about soup these days; I'm making a cauliflower bisque later this week, and a friend of mine gave me a recipe for a vegetarian spicy Thai soup that looks absolutely fab.
ReplyDeleteThe cabbage thing on my blog today would probably be just fine with TVP, too. And it's easy.
Sounds absolutely yummy!!!!!!! Off to the grocery store I go.
ReplyDeleteThat is completely up my alley. I'm printing this out! Thank you!
ReplyDeleteThank you. :) yum.
ReplyDeleteokay the last post I read on another blog was for peach cobbler, now this. I'm dying over here
ReplyDeleteYummmmm Now I know what to do for supper TOMORROW night. Have tonight all worked out.
ReplyDeleteWe are having cooler evenings so this will be really welcome.
Linda
http://coloradofarmlife.wordpress.com