Cold, rainy winter days just make me SAD sometimes. By the time I get off work, it’s dark outside and it’s so cold all I want to do is eat hot food and take a warm bath. My motivation to work out, cook, or anything other than curl up on the couch under a blanket is almost entirely obliterated. Thank goodness for soup on days like this! It’s warm, you can make enough to last you a few days, and it’s easy.
This recipe comes from Isa Chandra Moskowitz’s Appetite for Reduction. Every recipe I’ve made from that book has been packed with flavor and absolutely yummy, so this soup is no exception. Prepare for your tongue to be assaulted with flavor!
1 teaspoon olive oil
2 jalapenos, seeded and sliced thinly
1 small yellow onion, chopped
1 poblano pepper, seeded and chopped (if you can’t find poblano, use a green bell pepper)
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 teaspoon salt
1 (24 oz) can whole tomatoes
3 cups vegetable broth
4 oz baked tortilla chips (about 4 handfulls or so – you don’t have to be precise)
1 tablespoon ground cumin
1 (15 oz) can pinto beans, drained and rinsed
1 cup frozen corn
1/2 cup fresh cilantro, chopped
juice from 1 lime
Preheat a 4 quart pot over medium-high heat and saute the onions, jalapeños, and poblano in the oil for about 5 minutes.
Add the garlic, red pepper flakes, and salt. Saute for another minute.
Break up the tomatoes with your fingers, tearing them into small chunks, and add them to the pot, along with the juice, broth, and cumin. Crush 2 oz (a couple handfuls) of chips into small crumbs (you want them pretty crumb-like, very small pieces) and add to the soup.
Cover and increase the heat to high to bring to a boil. Once boiling, add the beans, corn, and cilantro. Turn the heat down to low and simmer, covered, for 5 minutes.
Squeeze in the lime juice and serve garnished with the extra chips and a sprinkle more of cilantro, if desired. I personally like to add a dollop vegan sour cream and a few slices of avocado.