Anything But Corn-Fed: Healthy College Cooking in Rural Iowa

I have started to think of this blog as a record of the recipes I like since I haven’t been very proactive about getting people to read it. I definitely want to remember this recipe. It was spicy, complex in flavor, and filling. Grace (my cake-receiving friend) and I ate it about two weeks ago. I can’t believe I forgot to post it! Eat this!

Tortilla Soup

1 onion, chopped

1 anaheim pepper, chopped, deveined and seeds removed

1 red bell pepper, chopped, deveined and seeds removed

garlic, minced

1 1/2 tbl ground cumin

canned chipotle peppers, chopped, to taste

4 cups vegetable broth

1 1/2 cups cooked black beans (I used dried but canned are okay)

about 3/4 cup corn kernels (frozen from my CSA)

1 15 oz can diced tomatoes

1 avocado, chopped

grated cheddar cheese

tortilla chips or fried pieces of corn tortilla

olive oil

salt and pepper, to taste

Heat the oil in a saucepan. Saute the onion, anaheim pepper, and bell pepper until soft, about 5 minutes. Add the garlic and cumin. Mix in tomatoes and chipotle peppers. Pour in broth, season, bring to a boil, bring heat to low and simmer for about 30 minutes. Add the black beans and corn and simmer for another 5 minutes. Serve in bowls with tortilla chips, avocado, and cheese. Serves 6.