Yesterday has come and gone and I didn’t get to my blog. It is raining today, a bit cold, a bit blustery. A great day for soup. This soup will not disappoint and you will find it difficult to stop at one bowl.
2 teaspoons corn oil
1/4 teaspoon ground cumin
1 cup onion chopped
1 cup celery chopped
3/4 cup green bell pepper chopped (optional)
2 cups chicken broth
1 cup beef broth
8 ounces black beans drained and rinsed
1 cup canned tomatoes w/ green chilies — (Rotelle)
1 cup corn kernels
2 cups cooked chicken (Rotisserie Chicken is great for this)
1/2 medium avocado cubed (optional)
1 1/2 ounces sharp cheddar cheese shredded
Cilantro – chopped
Crushed tortilla chips
Place large nonstick saucepan over medium-high heat 30 seconds. Add oil; heat 30 seconds more. Add cumin and cook, stirring constantly, just until fragrant, 30 seconds. Add onion, celery and bell pepper; stirring occasionally, until onion is tender, about 10 minutes. Add chicken and beef broths, beans, tomatoes with chilies, corn and cooked chicken. Reduce heat to low, cover and simmer 10 minutes.
To serve, divide the crushed tortilla chips into bowls, add soup and top with avocado and cheese. Sprinkle with cilantro and serve with lime wedges. I also sprinkle some crushed chips on top of the soup. (I usually double this recipe.) Delicious!!!!!
My friend and excellent cook Patty Allan shared this recipe with me .