Make a big pot of this soup and enjoy for dinner as well as lunch the next day. You’ll love it!
- 1 t olive oil
- 1 small onion, thinly sliced
- 2 jalapenos, seeded and thinly sliced (we use jarred, pre-chopped)
- 1 poblano or green pepper, seeded and chopped into ½-inch pieces
- 4 cloves garlic, minced
- ¼ t red pepper flakes (optional)
- 1 t salt
- 24-oz can whole tomatoes
- 24 oz vegetable broth (we love no-chicken broth)
- 2-ish cups baked tortilla chips
- 1 T ground cumin
- 15-oz can pinto beans, drained and rinsed
- 1 can no-salt-added corn, drained
- ½ cup chopped fresh cilantro
- Juice from 1 lime
Heat the oil in a 4-quart pot over medium-high heat. Sauté the onions, jalapenos, and poblano pepper in the oil until the onions are translucent, about 5 minutes. Use a little nonstick cooking spray or broth if needed. Add the garlic, red pepper flakes, and salt, and sauté for another minute.
Break up the tomatoes with your fingers and add them to the pot, including the juice. Fill the tomato can with the vegetable broth and add that to the pot. Mix in the cumin. Crush 2 ounces of the chips into crumbs (some bigger pieces are okay) and add those. Cover and bring to a boil. Lower the heat to a simmer, add the beans, corn, and cilantro, and let simmer for 5 more minutes.
Add the lime juice and taste for salt and seasoning. Ladle the soup into bowls, crumble the remaining tortilla chips over the top, and garnish with cilantro. YUM! (Thank you, Isa Chandra Moskowitz—Appetite for Reduction)