I FINALLY got a minute to tell you about this soup. I made it on Saturday and I’m in love! I used my giant batch of turkey stock I made from the Thanksgiving bird and the last of the leftover turkey meat. Of course you can use chicken broth and leftover chicken instead. Whatever works!
I do have to say I took leftovers to work today and the soup just gets better with age. :)
Here’s what I did… I went a little picture happy.. be warned. :)
- 1 medium sweet onion diced
- 3 cloves of garlic minced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 tbsp chili powder
- 1 tbsp dried cilantro
- 1/2 tbsp cumin
- 1 15oz can of corn drained
- 1 15oz can of black beans drained and rinsed
- About 12 cups stock/broth
- 1 lb cooked chicken/turkey meat
- 1 cup uncooked brown rice (I used brown basmati)
- 3 oz tomato paste (1/2 of a small can)
- 1 tbsp tabasco
- Kosher Salt
- Non-stick cooking spray
Prepare the rice according to package.
While waiting for the rice to cook, heat a large stock pot over medium heat and spray with nonstick cooking spray. Add the onion and garlic and cook until just turning transparent.
Add the diced peppers, chili powder, cilantro and cumin.
Stir, combining flavors and cook for about 2-3 minutes.
Add the corn and beans cooking for another minute.
Add the broth and crank up the heat to high. We want to bring the pot to a boil.
While waiting for it boil (it’s going to take awhile there’s a lot of broth!) stir in the tomato paste and chicken.
By this time the rice should be done. Add it to the pot (note: if it’s not done just wait until it is)
Add the tbsp of tabasco.
Once the pot boil lower to a simmer. I ate immediately but the soup really did get better as the soup simmered.
Here’s a few more shots. I’m having fun with my new camera. Can you tell? :)
No nutritional info. Soup is just too variable for me and I didn’t measure how many serving I created. I would count a bowl to be about 3 points but that’s just my estimate.