Aztec Soup
From luisascatering 16 years ago
- 45 minutes to make
- Serves 8
I love the combination of flavors and textures in this spicy soup---and it's DELICIOUS! I added TJ's cilantro chicken sausage but you can leave it out for vegetarian and vegan.
Ingredients
- 1 tablespoon extra virgin olive oil shopping list
- 1 onion, chopped shopping list
- 4 cloves garlic, chopped shopping list
- 2 jalapeno peppers chopped shopping list
- 1 yellow bell pepper, diced shopping list
- 1 tablespoon chili powder shopping list
- 1 tablespoon ground cumin shopping list
- 1 small butternut squash (cut into bite sized cubes) shopping list
- 8 cups of vegetable stock (homemade is always best so please see my stock recipe on my other soup recipes) shopping list
- 2 (16 ounce) cans organic diced fire roasted tomatoes (Muir Glen brand) shopping list
- 1 (19 ounce) can organic black beans, drained and rinsed shopping list
- 2 chicken and cilantro sausages, fully cooked & sliced shopping list
- 1 cup salsa verde (make your own or use all natural bottled) shopping list
- 1 cup quinoa (or rice if you can't find quinoa) shopping list
- 1 teaspoon dried oregano shopping list
- 2 bay leaves shopping list
- kosher salt and fresh cracked black pepper to taste shopping list
- 1 cup fire roasted corn kernels (in frozen section of Trader Joe's) shopping list
- 1/2 cup chopped cilantro shopping list
How to make it
- Heat the oil in a pan.
- Add the onions and saute until tender, about 3-5 minutes.
- Add the garlic and the bell pepper and jalapeno peppers and saute until fragrant, about 1 minute.
- Add the chili and cumin and saute for a minute.
- Add the squash, stock, tomatoes, salsa verde, quinoa (or rice), beans, oregano, bay leaves, salt and pepper (and sausage, if using).
- Simmer until the squash is tender, about 20-30 minutes.
- Turn off the heat and stir in the corn and cilantro.
- Garnish with fresh cilantro, lime, avocado, sour cream and cheese. We also had warmed, whole wheat handmade tortillas on the side... nice!
The Rating
Reviewed by 14 people-
Well Luisa you have captured the Aztec traditions in a contemporary way.This is perfectly spiced and and hearty. Picture perfect as usual a visually stimulating dish.
Five forks and a smile:)
trigger
in loved it
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Sounds robust and exciting, Luisa! I also like the cilantro chicken sausages from TJ's. Have you tried the mango ones? They are great on the grill! This is a perfect soup for the weather we are having here lately. Putting this recipe on my list of "s...more
lori4flavor
in Chicago loved it
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Luisa, I made this yesterday, but didn't get any pictures of it, unfortunately! I added only one fresh jalapeno, 'cause I was serving it to several members of my husband's family and I had a bottle of Green Salsa (medium heat) in the fridge, so I use...more
conner909
in Whereabouts loved it
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