Soup with a spicy southwestern influence is easy to make and serve.
- 4 heirloom or 6 plum tomatoes
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 ears corn, kernels scraped from the cob
- 1 medium zucchini, finely diced
- 2 Fresno or jalapeño chili peppers, thinly sliced or finely chopped
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 3-4 cloves garlic, finely chopped
- 1 tablespoon ancho chili powder or other mild to medium-hot chili powder (about a palmful)
- 1 1/2 teaspoon ground cumin (about 1/2 palmful)
- Salt and pepper
- 4 cups chicken or vegetable stock
- 1 can black beans (15 ounces), rinsed
- A small handful cilantro leaves, chopped
- 1 lime, juiced
- 2 cups lightly crushed blue-corn tortilla chips, such as Xochitl
- 1 cup crumbled queso fresco
Bring a medium size pot of water to a boil. With a small knife, make “X” marks in the skin at the base of the tomatoes. Place a large bowl of ice water close to the stove. Boil the tomatoes for 30 seconds, then transfer to the ice bath. Peel and finely chop.
While the water comes to a boil, heat a soup pot over medium-high heat with the EVOO, 2 turns of the pan. Add the corn and cook until lightly browned, about 2 minutes. Add the zucchini, chili peppers, bell pepper, onion, garlic, ancho chili powder and cumin; season with salt and pepper. Cook, stirring frequently, for about 10 minutes. Add the stock, beans and chopped tomatoes and cook to combine and thicken a little, 5-6 minutes. Turn off the heat and stir in the cilantro and lime juice; season with salt and pepper. Top with the tortilla chips and queso.