| SUCCOTASH SALSA SOUP Makes 4 servings. 1 cup crumbled queso fresco cheese or feta cheese 1 lime, juiced 15 oz can black beans, rinsed Salt and Pepper 1 tbs chile powder 1 onion, chopped 2 chile peppers, finely chopped 2 ears corn, kernels scraped from cob 4 tomatoes 2 cups lightly crushed tortilla chips A small handful cilantro or parsley leaves, chopped 4 cups low sodium chicken or vegetable stock 1 1/2 tsp cumin 4 cloves garlic, finely chopped 1 red bell pepper, chopped 1 zucchini, finely diced 2 tbs olive or vegetable oil Bring a pot of water to a boil. Make "X" marks in the skin at the base of the tomatoes. Place a bowl of ice water close to the stove. Boil tomatoes for 30 seconds, then transfer to the ice bath. Peel and finely chop. -Heat a soup pot with the oil. Add corn and cook until lightly browned. Add zucchini, chiles, bell pepper, onion, garlic, chile powder and cumin, season with salt and pepper. Cook 10 min. -Add stock, beans and tomatoes and cook to thicken a little. Turn off heat and stir in cilantro and lime juice, season with salt and pepper. Top with tortilla chips and queso, then SERVE... |
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