It's a rainy, blustery day here in verdant Connecticut. We found out that our puppy and our chickens are afraid of thunder. The puppy got a little TLC. The chickens are, well, chickens.
Since the temperature has dropped, although the humidity makes up for it, I thought I'd make a pot of soup.
When the younger H's smelled the onions and chilies sauteing, they got very excited. They love this soup. It is a lot of ingredients. It is, however, an easy soup. You just start dumping things in the pot. I usually make quesadillas to go with it, you know, tortillas and cheese - the Mexican version of grilled cheese sandwiches. True comfort food.
2 Tbs. cooking oil
1 medium onion, chopped
1 can (4 oz.), chopped green chilies
4 cloves garlic, minced
1 can (28 oz.) diced tomatoes
1 can (14.5 oz.) beef broth
1 can (14.5 oz.) chicken broth
1 can (10 oz.) tomato soup
1 cup water (I usually just fill the empty tomato soup can)
1 Tbs. ground cumin
2 tsp. coriander
2 Tbs. chopped fresh cilantro
1 or 2 cans (15 oz.) black beans, drained and rinsed
1 cup fresh (off of the cob) or frozen corn
juice of 1 lime
1/2 cup Monterrey Jack or cheddar cheese, grated
1 cup cooked chicken, cut in cubes - optional
In a stockpot, saute onions and chilies in oil until tender. Add minced garlic and heat briefly. Add remaining ingredients and simmer, uncovered, for 1 hour. That's it. This serves my family of 6, but 4 of them are teenagers, so it could serve up to 8.