Tis the Season to be Soupy.....
Ok, I'm at my soup-making again. Today I made a modified version of Catherine's Spicy Chicken Soup. A very modified version, seeing I didn't add any chicken and I used a couple other different items as well. Don't you like it when people say, "Mine is exactly like yours, except...."? That's how this soup is.
Here's my version (for today; every time I make this soup, it's a little different depending on what's in the pantry!):
1/2 chopped onion
as many chopped garlic cloves as you like (I used two big ones this time)
1/2 jar salsa (mine was medium heat)
1 can diced tomatoes (I had the Italian kind so that's what I used)
a can of corn (undrained)
a can of black beans (rinsed)
a couple of chipotle peppers and some adobo sauce (that's where the smokey flavor comes from and it also gives you that extra kick in the back of your throat)
* I also had a couple of brown sausages [the kind you see used for sausage dogs] in the freezer so I added them in (I peeled and diced them once they had boiled)
** I didn't measure the dry spices. Just sprinkled. Call me lazy, or rather, I know what I like! :-)
What to do:
In a sauce pot, sauté the onion and garlic in olive oil. Add all the rest of the ingredients except the sausage. Cook it on medium heat for a little while and then adjust seasonings if necessary. Add the cooked sausage and simmer.
Tortilla Strip Topping:
4 corn tortillas
Brush the corn tortillas with olive oil, sprinkle some black pepper on them, and then cut them into strips. Bake in the oven at 350 degrees for 8 minutes.
How to eat this great soup:
Ladle soup in a bowl. Top with a dollop of sour cream and cheese if you like. Add tortilla strips for that extra something special. Enjoy!
One day I'll make this soup without any meat. I know that'll be good too (as I'm eating my bowl of soup now and skipping the meat - Why do I do that? I like the flavor moreso than the meat itself.)!
Can you find the chunk of chipotle? I see it!