Here's whats brewing in Pokeberry this morning--oh my goodness this smells too good.
1 onion chopped (from those onions my frugal friend Sondra advised me to start keeping in the fridge -it works Sondra! Thank you!)
4 cups green, red, yellow bell peppers and onions (about a 1 # bag of frozen stir fry mix bought at rock bottom, and found on freezer bottom-- oops!guess that one almost got away from me!)
4 ½ cups diced or crushed tomatoes (I used a little more than a dozen of my frozen romas from my garden)
1 and a half cups salsa (I had a jar of store-bought salsa on hand that I bought really cheap w/coupons on sale. We like fresh salsa so I only buy this stuff for cooking--when I get a deal its handy especially if I don't happen to have any fresh in the fridge)
2 chipotle peppers in adobo sauce, chopped up. (these are from a can I opened almost a month ago, I froze the leftovers in little 2 or 3 pepper packs so they are great to add some smoke and heat!)
1 11 ounce can of Mexican Style Corn from Aldi
1 15.5 ounce can of Black Beans (I need to get some dry black beans and start using those soon--that's a frugal idea that could really save some $$$)
1 stick of Mexican Style Sausage -Chorizo Hot-- from Aldi (freezer cleanout)
2 cups of leftover grilled chicken in small chunks, (from Monday night's grilled chicken--delish.)
1 handful of cilantro chopped (from my green bag experiment--and STILL fresh!)
1 teaspoon of True Lime--or use Lime juice-- or squeeze on fresh lime
½ teaspoon of granulated garlic--or use 2 cloves of minced fresh garlic
½ teaspoon of cumin
2 teaspoon of chili powder
5 cups soup stock or broth from chicken or a combination of chicken and pork or vegetable if you prefer-make it from fresh stock or use canned - or I like to use a soup base.
5 cups water
Salt and pepper to taste--we use lots of pepper, Hubby is one of those guys who thinks everything should taste like pepper.
Directions -- I cut up my onions and peppers first and sautéed them in a little olive oil in my big Stock Pot until I could start to smell the flavor rising. I wish I had thought to put the choriza sausage in the pot at that time too -- next time..
Add all your other ingredients to the pot
Bring it to a boil
Turn the heat down to low and simmer for an hour or two. I usually keep a vented lid on my soup when its simmering, it doesn't evaporate as much and I can still smell it cooking. :)
At dinner time add some fresh homemade tortilla crisp strips. Just deep fry some corn tortilla strips at 360 degrees til they just start to get a little bit brown on the edges. Drain and add to soup.
I always cut strips and chips from the corn tortillas that I usually buy at Aldi. Homemade salsa and chips would go well with this as well, I still have enough cilantro to make some salsa so I will see if there are tomatoes in the garden for that! (isn’t the south fabulous? Fresh tomatoes in October! Cool!) Salad would be good also.
Anytime I make soup I cool it in a tub or large canner of ice water before refrigerating. At that time I usually take a few containers and some saran wrap and freeze a few lunch portions for work days.
* this is a big kettle of soup today-- this recipe could easily be halved. I may end up freezing a little more than I usually do. Smells good cooking!!