Salsa Soup, a Moore Family Recipe

source: Heather (and her Papa)

Ingredients
1–2 tablespoons olive oil
1 yellow onion, diced
4 cloves garlic, minced
2 bell peppers (a combo of colors), chopped medium (see note below)
1 can fire-roasted diced green chiles
1 can fire-roasted diced tomatoes
1 container salsa (I prefer fresh salsa, like pico de gallo, but you can use jarred salsa as well)
3 cans beans, rinsed and drained (any combo will do; I like to use black, pinto, pink, and maybe kidney if I’m doubling the recipe)
Chili powder
Cumin
Oregano
Black pepper
Green Tabasco
1.5 cups frozen corn (or 1 can sweet corn, drained)
1 cup vegetable broth (optional)
Minced cilantro (optional)
Garnishes (optional): shredded cheddar, sour cream, diced avocado, lime wedges, tortilla chips

Preparation
1. Heat oil in a large pot over medium. Sauté onion until translucent. Add garlic and cook 1 minute. Add bell peppers and chiles. Cook until soft, about 5 minutes. [NOTE: At Lydia’s, I used a food processor to chop the onion and peppers. The onion was mostly normally chopped, but the peppers turned into a sort of very chunky pepper puree. We diced a few to get the chunks I usually have, but I actually really liked the texture the pepper puree gave the soup. Your mileage may vary.]

2. Add tomatoes, salsa, and beans. Season with chili powder, cumin, oregano, black pepper, and green Tabasco to taste. (I’ve put them in descending order of quantity, but I never measure—just keep tasting till you like it.) Cook 15 minutes, stirring occasionally. If a thinner soup is desired, add vegetable broth.

3. Add corn and some cilantro (keep some for garnish), cook until corn is heated through.

4. Serve salsa soup topped with sour cream, shredded cheddar, avocado, and cilantro, with tortilla chips, lime wedges, and Green Tabasco on the side.

–Prepared with our help by Heather on April 22, 2012