Aug 14, 2008
The original recipe was a good start, but this is a lot healthier. I received big complements on this very hearty soup and even though it was made at the last minute, it was still delicious! I cook without wheat, avoid added salt, love spicy food (but have a wimpy husband), and except for chicken broth, I cook without meat.
Sauté 1 chopped onion and when it starts to brown add 2 stalks of chopped celery, cooking until tender.
On low heat, I added only one tablespoon cumin and one teaspoon chili powder (feared it would be too much in the original recipe). I have fresh lemon thyme, so I stirred in a bit of that in also.
After the spices are warmed a bit, increase heat and add about 3-4 cups of water and 3-4 packets of sodium free (and gluten free) chicken broth (Herb-ox). Add tomatoes and corn (I didn't have any jalapeño) and cook for a few minutes. My husband walked by and suggested adding leftover rice to it to get it out of the fridge (it was a good idea).
I then added the rinsed beans at the end (so not to overcook already soft canned beans) and stirred in a little fresh cilantro and ground pepper before serving.
My meat eater added chopped ham to his serving. Sprinkle each serving with low-fat Mexican cheese and top with a dollop of fat-free yogurt (or sour cream). Someone was in the baked corn chips, so I was only able to determine they would have been a very good addition.
—Celiac2003
