Chipotle Corn Soup
Three styles of corn with black beans and smoked jalapenos
Equipment
- 1 medium sauce pan (3 quarts size)
- 1 knife and cutting board
Ingredients
- 3 buds garlic, chopped fine
- ½ cup onion, chopped
- 1 TBSP. vegetable oil
- 1 ½ teas. chipotle peppers, chopped fine
- 2 cups water or vegetable broth
- 1 cup frozen or fresh corn
- 1 ½ teas. ground cumin
- ½ teas. salt or veggie base (see notes) such as Better than Bouillon
- 1 ½ cups white hominy plus the liquid
- 1 ½ cups black beans (1 small can)
- 1 ½ cups creamed corn (1 small can)
Instructions
- Heat your saucepan on medium with one tablespoon of oil. Sauté the garlic, onion and chipotle until soft, 4 to 5 minutes.
- Add the water or vegetable broth, fresh/frozen corn, hominy and cumin.If you are using water, you can add a teaspoon of salt OR 2 teaspoons of veggie base. The soup needs salt, and I like using veggie base or broth instead of water and salt.
- Simmer for 5 minutes. Add the black beans and their liquid, and the can of creamed corn. simmer for another 10 minutes, stirring once or twice, so the creamed corn does not stick to the bottom.
Notes
This soup only gets better the next day! You can add more chipotle (or adobo-the sauce in the can with peppers) if you would like it to be spicier.
It also freezes well.