Owner Dave Schultz,
Saucer’s Café
Chipotle and chorizo add good old-fashioned heat and Southwest flavour to this chunky soup.
Ingredients
4 large, ripe tomatoes
4 whole chorizo sausages
1/2 yellow onion, diced
1/2 green pepper, diced
1 540 ml can black beans
1 cup corn kernels
1/2 tsp salt
1/2 tsp sugar
1/4 tsp cumin
1/4 tsp chipotle
1/2 L chicken stock
1/8 cup packed and roughly chopped cilantro
Method
- Preheat oven to 400°F.
- On a baking sheet, roast tomatoes for 20-30 mins until tomatoes are soft and starting to release juices.
- Remove chorizo from casing.
- In a medium-sized pan, sauté onions, peppers and chorizo over medium-high heat until meat is cooked and onions are transparent, about 5 mins.
- In a large stockpot, place all ingredients except for chicken stock and cilantro.
- Bring to a slow boil over medium heat, then reduce to low heat and simmer for 10-15 mins.
- Add chicken stock and simmer for another 10 mins.
- Add cilantro and serve.
Yield 4 servings