- Soup:
- 1 large onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 4 cups chopped fresh tomatoes OR 2 (14.5 ounce) cans diced tomatoes
- 2 cups tomato sauce
- 2 tsps ground cumin
- 2 tbsp Soupbox Signature chili powder
- 2 cloves garlic, minced
- 1 chopped chipotle pepper
- 2 cups cooked chicken, shredded
- 1 cup corn kernels, fresh or frozen
- 1 cup cooked black beans
- 4 ounces crumbled Queso Fresco
- 1 tbsp canola oil
- 32 ounces chicken stock
- Salt and pepper to taste
Directions:
Warm the oil in a stock pot over medium heat. Add the onion, carrot, and celery and sauté until softened, about 10 minutes. Add the garlic and the dry spices and cook until fragrant, about one minute. Add the tomatoes, the chipotle pepper and the chicken stock. Bring to a simmer and cook for 15 minutes. Add the beans, the corn and the chicken. Return to a simmer; cook another 15 minutes to allow flavors to develop. Taste and add salt or pepper as needed. Right before service add the queso fresco and stir to combine. Garnish as desired.
2010 G.D. Melton, Soupbox Inc.
