I’ve bombed every new recipe I’ve tried in the past few weeks.
My banana bread was dry. My fancy mac and cheese was bland. And there is a container pushed to the back of the refrigerator that holds the worst Thai chicken I have ever tasted.
These failures have made me revert back to more simple recipes that include one of my favorite recipes – beans.
I revisited the following recipe that I adapted from Your Highness of All Things Domestic, Martha Stewart.
The majority of the ingredients in this soup are cabinet staples. It’s easy to throw together and hard to mess up. Plus, it only takes one pot to put this recipe together.
Throat-Kicker Sante Fe Soup
Adapted from MarthaStewart.com
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- ½ red onion, diced
- 1 green bell pepper, diced
- 1 ½ teaspoons chili powder
- 1 tablespoon cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon of paprika
- 2 cans crushed tomatoes
- 1 can of corn with bell peppers, drained
- 1 can of diced green chilies
- 2 cans of black beans, drained and rinsed
- 16 ounces low-sodium chicken broth
- 1 cup of water
- Salt and pepper
- ½ teaspoon cilantro (optional)
- Shredded cheese, sour cream (optional)
- Heat the vegetable oil over medium heat in a big pot. Throw in the red onion and bell pepper, and cook until softened.
- Dump garlic, chili powder, cumin, cayenne pepper and paprika into the pot with the onion and bell pepper. Cook for about one minute until the mix is fragrant, stirring often.
- Pour tomatoes, corn, green chilies, black beans, chicken broth and water into the pot. Stir to combine. Bring the soup to a boil, and then lower the heat to bring the soup to a simmer.
- Season soup with salt and pepper to taste. Stir in cilantro (if that’s your prerogative – there’s a healthy faction of people who hate the stuff).
- Cover soup, and simmer for 30 minutes. This gives all the ingredients a chance to get acquainted.
- Serve soup with sour cream and cheese, if you’re so inclined.