So as not to bore those of you in warmer climes, I'll "get to the goods". While I like to think that my Norwegian taste buds have worn off on my husband, it appears some of his sophisticated Californian taste buds have worn off on me. A combination of my husband's influences, and our lovely weather left me craving something spicy today.
Black Bean Soup
2 cans black beans, undrained
1 can whole kernel corn, drained
1 can tomatoes with green chilies, Rotel, or Market Pantry brand ('cuz it's cheaper)
1 cup chicken or vegetable stock
3 cloves garlic, minced
1 tsp olive oil
1 tsp cumin
I sautéed the garlic in the pan with the oil. Downside: had to touch the raw garlic with my fingers.
Ewwww! I then took out my handy immersion blender AKA: greatest invention ever. I blended the chicken stock and one can of the beans together, but not for too long, nobody wants black bean juice.
I threw the bean juice, rotel, other can of beans, corn, and cumin into a stock pot, and simmered for about 30 minutes.
But every pot of soup screams for something to be dipped in it...so I needed something else. I thought tortilla chips would be perfect, but not just any tortilla chips. The restaurant kind, the super addicting, saltily-delicious restaurant kind.
Homemade Deceptively Healthy Tortilla Chips
5 corn tortillas, cut into wedges
1 tsp chili powder
1 tsp cumin
Juice of one lime
Salt
This one isn't too hard to figure out: lay the tortilla wedges on a baking sheet, sprinkle with lime juice, add spices. Bake at 350 degrees for 6 minutes, remove from oven, flip, and re-season. Bake for 6 minutes again. Eat.
You may have noticed from the above picture that I ventured outside my comfort zone and got the "Medium" rotel, instead of the "mild". Actually, I bought both, assuming I'd decide when I got home. Hey, they were only 67 cents. While the soup made my nose run a little, it was delicious, and almost spicy enough to make me forget I have to scrape an inch of ice off of my car in the morning.
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