This is a nice soup to make and a cold night, especially if you love spicy food. This soup can be a meal in itself, but it also goes well on a Mexican themed Sukkot dinner menu. I made up this recipe after comparing a bunch of different ones I've seen online and in cookbooks.
1 onion, diced
2 cloves garlic, minced
2 Anaheim chillies diced
1 Jalapeño pepper diced
3 teaspoons Tabasco sauce, Chipotle flavored
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon salt
1 can chicken broth (10 ounce)
2 cans crushed tomatoes (10 ounce)
Water as needed (1-3 cups)
3 tablespoons minced cilantro
1 (10 ounce) can corn, rinsed
1 (10 ounce) can black or red beans, rinsed
1 cup cooked chicken, shredded
1- Saute onion, garlic, peppers in olive oil until onions are soft and translucent
2- Stir in chile powder, oregano, cumin, pepper, and salt and mix with onion mixture
3- Add Tabasco, crushed tomatoes, broth, and water 4- Bring to boil, simmer 5-10 min
5- Stir in corn, beans, chicken, cilantro
6- Simmer for 15 more minutes. Serve with crushed tortilla chips and sliced avocados on top
* It's advisable to wear disposable plastic gloves when dealing with the chillies and pepper
* You can also substitute 1 can of diced tomatoes for 1 can of crushed tomatoes. I don't like the texture of tomato chunks in my soup, so I prefer the crushed tomatoes. You can also just use 1 can of tomatoes instead of 2 if you don't want the tomato flavor to be as strong in your soup
