And for your convenience, I’m keeping my mouth shut and going straight to the recipe!
2 Tbsp vegetable oil
1-1/2 cups diced green bell pepper (~ 1-1/2 green bell peppers)
3 cups diced onion (~1-1/2 onions)
1 Tablespoon minced garlic
1/2 Serrano pepper w/ seeds (halved lengthwise)
1 Tbsp Ancho chile powder
1 Tbsp ground cumin
3 bay leaves
1 can rotel or 1 cup diced tomatoes
1 can black beans* (optional)
6 cups vegetable broth** or water
1/2 a lime
salt to taste (if necessary)
- 4 Tbsp chopped cilantro
- limes cut into wedges
- 3 scallions (green onions) thinly sliced
- shredded Monterrey Jack cheese
- reduced fat sour cream
- diced avocado
- crushed tortilla chips
1. Heat oil over medium-high heat. Add onions and peppers and cook for 2 minutes. Add garlic, serrano pepper half, bay leaves, and cook until onions are completely softened and translucent. Add ancho chile powder and ground cumin and cook for 1 or 2 minutes.
2. Add tomatoes, broth or water, and salt to taste. Cook for 20 minutes. Add juice of 1/2 lime.
3. Ladle soup in bowls and let everyone self-serve their fixins.
*Optional: For a protein component, you can add whole black beans or puree black beans and then add the puree to the soup in Step 2. Mix well.
**Cook Illustrated Magazine recommends Swanson’s vegetable broth as the best tasting vegetable broth. (I personally agree, as other brands seems to be heavier on the carrot flavor and alter the flavor)