“This was the product of a craving for Mexican food, a cold day and the contents of my cupboard, the result is a thick soup or a thinner veggie chili. It's quite versatile it makes enough for a few meals. The day after I made this I discovered the leftovers make a delicious queso mixed with cheddar cheese soup, paprika and hot sauce to taste. I am guessing at the amount of water since I just threw some in, add whatever you think will yield the right consistency. *If you've never worked with jalapenos before broil them for a few minutes before trying to peel them and the skin will come off much easier. Also wear gloves or bags over your hands because they burn!”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a soup pot and saute the onion until it is soft.
  2. Add the tomatoes, corn, beans, jalapenos and water and bring to a boil.
  3. Once the water is boiling add the cumin, bouillon cubes, salt and pepper.
  4. Boil for another 20 minutes.
  5. Serve with shredded cheddar and tortilla chips.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: