Corn, Tomato, and Green Chile Soup

corn tomato chile soupIngredients:

2 T avocado oil
2 cups onion, chopped
1 red bell pepper, deseeded, deveined, and chopped
1 cup celery, chopped – include some of the delicious leaves
2 t ground ancho chile pepper
1 t ground guajillo chile pepper
1 t cumin
1/2 t ground black pepper
1/4 t ground chipotle chile pepper, or to taste
2 (14.5 oz) cans diced tomatoes
1 (4 oz) can green chiles, chopped, hot or mild
2 cups vegetable broth
1 (11 oz) can sweet corn, drained – or 1 1/2 cups frozen or fresh sweet corn
2 T cilantro, chopped, divided use

Garnish: chopped avocado, sliced jalapenos, cilantro

Spoon Mage™ Note:

Products called “chili powder” are really just spice blends that use a mix of chile peppers and other seasonings. If you have a favorite, you may use it, measure for measure, in place of the ancho and guajillo.

I like to make my own ground chile blends, but when I do use a mix, I prefer Gephardt.

Ancho is medium in heat and guajillo is mild. Both are deeply flavorful peppers that combine to make a terrific base for just about any southwestern seasoning mixture. Chipotle is a spicy pepper, though not as spicy as Cayenne. Use them experimentally until your find the level of heat you prefer.

If your store does not carry a variety of ground chiles, they are easy to find on-line. I love shopping for them here.

Directions:

Pour the avocado oil into a large pot that has been set over medium heat. Add the onion, celery, and bell pepper, sautéing until the veggies soften a bit, about 5 minutes.

Add the combined chile powders, cumin, ground black pepper to the pot and stir for 2 minutes.

Pour in the tomatoes and green chiles, stir.

Add the vegetable broth.

Bring the whole to a simmer and cook, covered, for 20 minutes. Taste and adjust the seasonings here, they will need a few minutes to blend with existing flavors. If you are a salter, you may add a little bit here.

Stir in the corn and continue to simmer for another 15 minutes.

Stir in 1 tablespoon of the cilantro, simmer 1 minute longer.

This healthy, fast-to-make, and spicy soup is delicious as a first course for sanchos, tacos, or tostados.

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