source: Heather (and her Papa)<\/p>\n
Ingredients<\/span> Preparation<\/span> 2. Add tomatoes, salsa, and beans. Season with chili powder, cumin,\u00a0oregano, black pepper, and green Tabasco to taste. (I\u2019ve put them in\u00a0descending order of quantity, but I never measure\u2014just keep tasting\u00a0till you like it.) Cook 15 minutes, stirring occasionally. If a\u00a0thinner soup is desired, add vegetable broth.<\/p>\n 3. Add corn and some cilantro (keep some for garnish), cook until corn\u00a0is heated through.<\/p>\n 4. Serve salsa soup topped with sour cream, shredded cheddar, avocado,\u00a0and cilantro, with tortilla chips, lime wedges, and Green Tabasco on\u00a0the side.<\/p>\n –Prepared with our help by Heather on April 22, 2012<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" source: Heather (and her Papa) Ingredients 1\u20132 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\u00a0can use […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/1350"}],"collection":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/comments?post=1350"}],"version-history":[{"count":4,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/1350\/revisions"}],"predecessor-version":[{"id":1352,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/1350\/revisions\/1352"}],"wp:attachment":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/media?parent=1350"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/categories?post=1350"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/tags?post=1350"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1\u20132 tablespoons olive oil
\n1 yellow onion, diced
\n4 cloves garlic, minced
\n2 bell peppers (a combo of colors), chopped medium (see note below)
\n1 can fire-roasted diced green chiles
\n1 can fire-roasted diced tomatoes
\n1 container salsa (I prefer fresh salsa, like pico de gallo, but you\u00a0can use jarred salsa as well)
\n3 cans beans, rinsed and drained (any combo will do; I like to use\u00a0black, pinto, pink, and maybe kidney if I\u2019m doubling the recipe)
\nChili powder
\nCumin
\nOregano
\nBlack pepper
\nGreen Tabasco
\n1.5 cups frozen corn (or 1 can sweet corn, drained)
\n1 cup vegetable broth (optional)
\nMinced cilantro (optional)
\nGarnishes (optional): shredded cheddar, sour cream, diced avocado,\u00a0lime wedges, tortilla chips<\/p>\n
\n1. Heat oil in a large pot over medium. Saut\u00e9 onion until translucent.\u00a0Add garlic and cook 1 minute. Add bell peppers and chiles. Cook until\u00a0soft, about 5 minutes. [NOTE: At Lydia\u2019s, I used a food processor to\u00a0chop the onion and peppers. The onion was mostly normally chopped, but\u00a0the peppers turned into a sort of very chunky pepper puree. We diced a\u00a0few to get the chunks I usually have, but I actually really liked the\u00a0texture the pepper puree gave the soup. Your mileage may vary.]<\/p>\n