Sunday, January 30, 2011

COOKED: Mexican soup

It's cold outside and a hearty soup was needed. I found this recipe in Woman's Day magazine. It was filling and delicious!
I can't find the recipe on their website. So here it is:

2 tsp olive oil
1 small onion chopped
1 large sweet potato (12 oz), peeled and cut into 1/2 - in. pieces
14 1/2 oz each chicken broth
1/2 tsp ground cumin
1 can (11 oz) corn niblets drained
1 cup mild or medium salsa
1 can (8 oz) tomato sauce
1 can (15 oz) canned black beans, rinsed and drained
Garnish: sour cream and cilantro (option)

1. Heat oil in a 4-qt saucepan over medium heat. Sauté onion for 3 minutes or until softened and translucent.

2. Add sweet potato, chicken broth and cumin; cover and reduce heat. Simmer 15 minutes or until sweet potato is tender. Process soup until smooth.

3. Stir in corn, salsa, tomato sauce and black beans. Simmer covered, 5 minutes to blend flavors. Serve with sour cream and cilantro if using.