Thursday, January 13, 2011

Spicy Mexican Soup

I meant to make tortilla soup but ran out of time to make tortillas.  I decided to improvise and just kinda wing it.  This soup was a huge hit and will become a winter staple for us.  The best part is you can use your food storage for this if you like.  Ok, let's get started.


2 half chicken breasts, cooked and shredded             
3 cups black beans, cooked but not drained
4 cups chicken broth
1 chopped bell pepper
1 chopped onion
2 Tbsp minced garlic
2 cans diced tomatoes (do not drain)
1-2 finely chopped jalapenos
1/4 cup water
4 Tbsp corn meal
Chili powder
Cilantro (chopped)

Optional toppings
sour cream

Combine everything except corn meal, water and cilantro in large pot and let simmer about 20 minutes.  Soak the cornmeal in the 1/4 cup of water while the soup simmers.  After 20 minutes add in the cornmeal mix and let simmer another 15 minutes.  Add the chopped cilantro, top as desired and serve. 

This can be served with either corn or flour tortillas (I strongly recommend you make your own), corn bread or on it's own.   Try this soup it will make your life better or at least it will spice up your winter.

To use your food storage use

1 1/2 cups dried black beans cooked
1 pint canned chicken
1/4 cup dried bell peppers
1/4 cup dried chopped onion
1/8 cup dried garlic
1 qt tomatoes
Substitute canned chipoltle for the jalapeno (unless you are growing jalapenos)
*For the broth either used canned broth, bouillon cubes or the juice from the canned chicken with enough water to make 4 cups.

1 comment:

  1. I'm going to try this recipe this week Jen. It looks so good.