Yep, more soup but with a bonus corn bread today! I love to shop in the ethnic aisles of a store, there's such a variety of different things to try. Tomatillos are very intriguing to me lately.
Here's what you need:
2 onions diced
2 celery stalks diced
2 carrots peeled and diced
1 cup of fire roasted corn or regular frozen corn
1 big can of chicken broth
1 big can of black beans
1 big can of tomatillos
1 can of diced tomatoes
1 TBS tomato paste
Season with salt, pepper, cayenne, coriander, cumin and ancho chili powder
Add the tomatillos and crush with a potato masher.
Add broth, tomatoes, beans and season to taste. Bring to a boil and simmer for about an hour.
Cheesy jalapeño (yes, more jalapeños) corn bread makes a nice side for this soup. Use a basic cornbread recipe and swap buttermilk for regular milk, add a seeded and diced jalapeño and 1 1/2cups shredded cheddar. Melt 1 TBS butter in a cast iron skillet, pour batter in and bake at 400 for 20-25 minutes. Yum.