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  • Spicy Southwestern Soup

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    Spicy Southwestern Soup
    Servings: 5
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. canned pinto beans rinsed and liquid removed (or possibly homemade beans)
    • 1 lb (450 g) tomatoes peeled seeded and minced (appx. 2 c. or possibly 470 ml)
    •     Niblets from 2 ears fresh corn (about 1 1/2 c. or possibly 355 ml)
    • 2 clv garlic, smashed peeled and minced
    • 3 tsp fresh coriander leaves
    • 1 x jalapeno chili pepper, seeded ribs removed and thinly sliced
    • 3 c. (705 ml) Basic Chicken Broth or possibly unsalted or possibly regular canned chicken broth
    • 1 tsp fresh lime juice
    • 1/2 tsp kosher salt (optional)

    Directions

    1. 1. Combine the beans, tomatoes, corn, garlic, coriander and pepper with 2 c.(470ml) of the broth in a 2 1/2 qt (2.5 L) souffle dish. Cover tightly with microwave plastic wrap and cook for 7 min at 100 percent in a 650-700 watt oven. Prick plastic to release steam.
    2. 2.Remove from oven and uncover. Stir in remaining broth. With a slotted spoon, transfer 1 c. (240 ml) of the solids to a food processor and puree. Stir puree back into soup. Add in lime juice and salt if you like. [5 servings]

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