It’s Fall, y’all ! The weather starts cooling off, we have a few chilly nights and bam…. I want SOUP! But not just any ole soup. I want comfort food without the excessive calories, if that is possible (and yes, it IS possible). I want flavor that makes my taste buds dance! I want passion and soul in my soup!! Ok, well, that last part might be a little much, but you get the idea. I don’t do boring! I like my food to be exciting and interesting. Life is too short to eat boring food!
So after looking to see what I might have on hand in the freezer and refrigerator… a Southwest Soup Bowl came to mind! OHH yum, my taste buds were dancin! It’s really super easy and affordable. I hope you will try it or at least inspire you to do your own version!
1 lb. Ground Turkey (you could also use a lean ground beef)
1 medium yellow onion, chopped
1 red bell pepper, chopped
3 cloves fresh garlic, smashed & minced with sea salt
1/4 jalapeno, fine chopped (save the rest of the jalapeno to slice for garnish)
1 can Goya black beans, drained
1 – 12 oz pkg frozen sweet corn
1 small can chopped green chiles
¼ cup red wine (totally optional but adds a unique flavor)
4-5 cups water
2 Tbsp. extra light olive oil
Seasonings: Adobo, chili powder, cumin, garlic salt, salt, pepper
Toppings: Corn Chips, Sour Cream, Cilantro, Jalapenos, Avocado, Limes, Salsa, Shred Mexican Blend Cheese
Before you start, wash all your veggies in a vinegar/water 1/3 ratio rinse! Do all your chopping and prepping, then you are ready to rock and roll. In a stock pot, heat 1 tablespoon olive oil. Saute chopped onion, red bell pepper, garlic and chopped jalapeno. Sprinkle with adobo, cumin and garlic salt. I like getting almost a little char on it to intensify the flavors. Remove from pot and set aside. Add another tablespoon or so of olive oil to the pot and saute the ground turkey, breaking up the meat with your wooden spoon. Season with salt, pepper, garlic salt, adobo, cumin, chili powder. If its starts burning on the bottom of the pot, add just a little bit of water. When the meat is cooked through, add the sauteed onions and pepper mixture back to the pot. Add in 1 can of drained Goya black beans and 1 pkg of frozen sweet corn. Stir together and let it saute for a minute. Add in 4-5 cups of water and the optional red wine (not cooking wine, bleh.) Taste to check your flavors as you may need to sprinkle a little more of each into the mixture. (Tip: If you start out a little light-handed on the seasonings, its ok. You can always add more but you can’t take any out. That is why I have lots of small plastic spoons by the stove so I can taste as I go. Just make sure you are tasting after you know the meat is thoroughly cooked.) Cover and let simmer for about an hour while you are preparing your toppings for your Soup Bowl Bar!
LET’S TALK TOPPINGS and how you serve the soup! This is where your soup becomes completely customized for each person! I love this part. If you want it all, then go for the gusto! Here’s what I put out for people to choose to put in, on, under, whatever, there’s no rules here ya know….its all about what you like: corn chips, sour cream, shred mexican blend cheese (alright, those were the 3 calorie busters… leave those off for a healthier eating experience…. moving on), salsa, sliced jalapenos, slices of avocado, cilantro, and lime wedges to squeeze over the top. There ya go! A fairly quick and easy dinner! Enjoy! Para la vida loca! (Here’s to the crazy life!) ~ mj