We had a quite a temperature drop overnight and it was cold enough for me to want to make soup. It had to come out of pantry, though, as I wasn’t going anywhere.
My girlfriend had canned tomatoes a couple of years ago and so I used a quart of farmed fresh tomatoes that were put away at the peak of ripeness. If you aren’t so lucky as to have such a handy, crafty gal in your life, use a 32 ounce can of tomatoes. I tossed them in a food processor with a can of Ro-tel to add a little heat and pulsed it a couple of times to make for a smoother soup. Out of the freezer, I got out diced, frozen onion (let the folks at PictSweet Farms do the peeling, chopping and crying) and cubes of frozen garlic and cilantro (I love the Dorot pre-portioned herbs) plus a pint bag of frozen corn. I also opened a can of black beans and hammered away at the bag of tortilla chips until they were well crushed. Also out of the pantry, came a container of chicken stock. Badaboom – after a bit simmering, I had a hearty soup.
I like this soup as it is or you can add 2 cups of cooked chicken after it comes to a simmer. The flavors are complex but very comforting. Exactly what this chilly day called for!
2 tablespoons olive oil
1 large white onion, diced (1 generous cup of frozen diced onion)
4 garlic cloves, minced (4 cubes of Dorot garlic)
1 teaspoon ground cumin
1 tablespoon chopped cilantro (4 of the frozen Dorot cilantro cubes)
1 quart (32 oz) canned tomatoes
1 can (10 oz) Ro-tel diced tomatoes and green chilies
2 cups frozen corn
1 can (15 oz) black beans, drained
2 cups crushed tortilla chips, plus more to serve
1 quart chicken broth
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
In a large Dutch oven over medium-high heat, warm the oil before adding the onion and sauté, until softened, about 5 minutes. Add the garlic and sauté until fragrant. Add in the cumin and cilantro. Cook a minute or two to bloom the spices, stirring constantly. Stir in the pureed tomatoes and Ro-tel, corn, black beans, tortilla chips, chicken broth and the salt and pepper. Bring to a boil, then cover, reduce heat to medium low and simmer about 30 minutes. Stir and cook for 30 minutes more, uncovered. Soup will have thickened from the corn tortilla chips.
Taste and season with salt and pepper, if necessary. Remember, you’re serving it with more tortilla chips so go easy on the salt. To serve, either use tortilla chips as a spoon or ladle the soup over a pile of chips in the bowl.