I'm in a Soup kind of Mood...

So I'm not sure what the weather is like where you are reading...but in Lubbock, it has been cold and rainy, my favorite kind of weather!! This weather has clearly put me in a Soup kind of Mood, so last night I made "taco soup" but what could be more accurately be described as a mix between vegetable soup and chili! So maybe it should be called Mexican Vili Soup?? At any rate, this soup is delicious, especially with crushed up tortilla chips and avocado on top, enjoy!!

 Saute one large white onion, green bell pepper, and poblano pepper (or two bell peppers if you prefer) at a medium high heat for about five minutes.

 Then add a 6 ounce can of green chilis and stir

 Then add 3tbs cumin, 4tbs chili powder, and 1tbs coriander

 Then add 16 ounces of frozen corn (canned corn would work too)

 2 cans or one large can of White hominy (about 32 ounces)

2 cans of Red/Kidney Beans

32 ounces (4 Cups) of vegetable broth, and two cans (15ounces each) of tomato sauce.  Stir and bring to a boil, then let simmer for 30-45 minutes!

Serve withyour favorite toppings!

Taco Soup

3tbs olive oil

1 white onion chopped

1 bell pepper chopped

1 poblano pepper chopped

1 6ounce can of chopped green chilis

4tbs chilli powder

3tbs cumin

1tbs coriander

1/2tbs salt

1tsp pepper

1 package frozen corn (or two cans)

1 large can (32 ounces) of white hominy

2 cans of red beans (blk beans would work too)

2 cans of tomato sauce (30 ounces)

1 box (32 ounces) of Vegetable broth

In a large soup pot, saute onion, bell pepper, and poblano until soft.  Add chilli, cumin, and coriander.  Add salt and pepper, corn, hominy, red beans, tomato sauce, and vegetable broth. Bring to a boil then let simmer for approx 45 minutes.  Serve with your favorite toppings : tortilla chips, avocado, cheese, etc.