It's hard to believe that it is a whopping 7 degrees outside as I type this, considering it was 72 degrees earlier this week. What a strange winter! Yesterday the temperature starting dropping and the snow started falling, and I declared it a soup day. I like to make random declarations like that. Makes being a stay at home mom feel more "official." I settled on potato soup, but I wanted something spicy, not creamy, and so this soup was born! In hindsight, I used waaay too many chipotle peppers in adobo sauce, but it definitely warmed me up! And Brian loves anything spicy, so I had to remind him to leave me a bowl to photograph for the blog. It turned out delicious despite the spiciness, the potatoes and corn help to cool the heat a bit. And it was easy to throw together!
4-5 small waxy potatoes
2 cans diced tomatoes
1 onion, diced and sauteed in olive oil
1-2 cups corn kernels (frozen or canned if you don't have fresh in the middle of winter of course)
1/8 - 1/4 cup diced chipotle peppers in adobo sauce
1/8 cup cilantro
4 cups vegetable broth serves 4
Saute your chopped onion in olive oil until browned. Dice your potatoes into 1/2 inch cubes. Chop the chipotle peppers into small pieces. I used about a 1/4 of a cup of chipotle peppers and it was SPICY. Adjust to your taste. Throw it all into a large pot.
Add the tomatoes, corn, and cilantro, and pour the broth on top. Stir and bring to a boil. Turn heat to low, and let simmer for an hour and a half. This could all be thrown into a crock pot on low for 6 hours, too! Quick and easy, and really filling on a cold winter day.
I put a big dollop of Greek yogurt in mine to cool it down a bit. And if you know me at all, you know I also added some shredded sharp cheddar. Cheese makes everything better. Enjoy!