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Spicy Kibasa And Tortilla Soup
This was an exceptional hit
at one of our cool weathered workshops. I found this in the Whole Foods Market
Cookbook. So here it is!
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 t dried oregano or 1/4 cup fresh (always use fresh if you can)
2 t cumin
1 t 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 plus 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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