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.

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