Thursday, January 07, 2016

Tomatillo Black Bean Soup

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 
Sauté the veggies in a soup pot until they get a little brown
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. 
If you'd like a thicker soup, you can crush up some tortilla chips and add towards the end of cooking. 
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. 

No crafty news today, my girl had to go to the sewing machine hospital. 

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