tomatoes – Page 17 – The Pajama Chef

A second soup recipe in a row?!? What is happening with Sarah? I don’t even really like most kinds of soup! Crazy.

Since my husband likes lists, I thought I’d make a list of the top ten reasons why I love this Summer Mexican Soup.

I forgot I was eating soup while eating this soup. That never happens!
SMS has texture. No smooth soups for me, thank you!
SMS is not oily or salty [which is why I don’t like broth-based soups. We determined this last night.]
SMS is definitely a veggie soup without having soggy veggies. Yuck!
SMS has protein so it’s filling without being heavy. Husband even thought so, and the meat was MIA. *gasp*
This recipe is quick to make… about 30 minutes, tops.
The corn makes this soup sweet.
The beans and tomatoes and spices make it savory.
This recipe made a ton, so be ready to feed a crowd, freeze a bunch of lunches, or cut the recipe down to fit your needs. Love the cook once eat many times strategy! 🙂
SMS is summery, fresh, and reminds me of a good Mexican meal! Delish!

Summer Mexican Soup

Servings: 4
Time: 25 minutes
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utilizing the base recipe from Lynn’s Kitchen Adventures

Ingredients:

8 ears of corn on the cob [I used raw; Lynn used a combination]
3 tablespoons margarine
3 cups of water, divided
1 cup skim milk
1 cup black beans, drained
1/2 cup diced tomatoes, drained [I used a canned Mexican-style blend]
1/4 teaspoon red chili pepper flakes
1/8 teaspoon garlic salt
1/4 teaspoon chili powder
1/8 teaspoon pepper

Directions:

Slice the kernels off the cob. I found it was easiest to do this while standing the ear of corn up in a shallow bowl so the kernels don’t fly everywhere… that didn’t happen to me or anything ;). In a food processor, puree the corn kernels with 1 1/2 cups water. I left the kernels a little rough and somewhat textured, without completely smoothing them over. Add the corn to a saucepan along with the rest of the water, milk, and margarine. Heat for 2-3 minutes, then add beans, tomatoes, red chili pepper flakes, garlic salt, chili powder, and pepper. Cook mixture for about 10 minutes over medium heat and adjust seasonings if desired.

Notes:

I served this soup plain with a side salad. I think it could be jazzed up tortilla soup-style with tortilla chips for crunch and/or dipping, some shredded cheese, grilled chicken, chili peppers for additional spice, and sour cream. However, I thought it was great as is but everyone’s tastes are different. Enjoy! 🙂

After posting this recipe I am hungry! In fact, I’m going to have some for lunch with a black bean quesadilla! Yum!

My absolute favorite type of food is Mexican. From quesadillas to tacos to burritos to chips & salsa, I love it all. While I almost always in the mood for a dinner out at a local Mexican restaurant, lately, for health and financial reasons I have been recreating restaurant meals at home. This enchilada sauce is phenomenal. It is also very versatile. I’ve made full recipes and halved it, made it with homemade tomato sauce, plain ole tomatoes, and store-bought tomato sauce, and adjusted the spiciness–and even used fresh oregano instead of dried. Feel free to play around and find the balance that works for you! It’s yummy! 🙂

Enchilada Sauce

Servings: about 2 1/2 cups
Time: 10 minutes
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Ingredients:

16 ounces tomato sauce
4 ounces chopped green chilies
1/4-1/2 cup onion, chopped
2 tablespoons chili powder [I’ve been using this Mexican-style chili powder, and using less because it’s spicier.]
1 teaspoon ground cumin
1/4 cup fresh oregano, or about 1/4-1/2 teaspoon dried oregano

Directions:

Using a food processor, puree all ingredients until smooth. Adjust seasonings to taste. Pour in a medium saucepan and heat uncovered until warm. Simmer until ready to use.

To make enchiladas I fill tortillas with cooked and seasoned meat [pork, chicken, ground beef], 1/8-1/4 cup enchilada sauce, a sprinkling of cheddar cheese or cream cheese, as well as beans, rice, salsa, spinach/lettuce, etc. Roll tortillas and place in a greased shallow baking dish. Cover with additional sauce and/or cheese if desired. Bake at 350 degrees for about 25 minutes or until golden and crispy.