Spicy Kibasa And Tortilla Soup
This was an exceptional hit at one of our cool weather workshops. I found this in the Whole Foods Market Cookbook.
Heat:
- 1/8 cup olive oil
- Sauté for three minutes:
- 1 medium red pepper, seeded and chopped
- 1 medium green pepper, seeded and chopped
- 1 medium red onion, seeded and chopped
- 4 cloves of garlic, minced
- 2 1/2 tsp. dried oregano or 1/4 cup fresh (always use fresh if you can)
- 2 tsp. cumin
- 1 tsp. chili powder
Stir often!
Add the following and cook for another couple of minutes:
- 1 jalapeno pepper seeded and minced finely
- 1 cup diced canned tomatoes with juice (I use our fresh ones straight from our garden or ones I have put up from the season)
Add:
- 4 cups of chicken stock (or water)
- 1 turkey kilbasa sliced and quartered OR
- 1 lb. boneless chicken breast, cut into pieces
Bring the soup to a boil, reduce heat and simmer for 20 to 30 minutes.
Add:
- 15 oz. of cooked black beans, drained and rinsed
- 2 cups of corn (fresh or frozen)
Return to a boil.
Add:
1/2+ cup of minced cilantro (I love cilantro).
Season with salt and pepper to taste.
To Serve: Crunch a handful of blue corn tortilla chips in the bottom of a bowl and ladle the soup over the chips. Yum!
Options: Before adding the soup put diced ripe avocado or grated monterey jack cheese on the chips and then add soup.