south of the border soup

south of the border soup

Make sure you use red and yellow bell peppers for this soup. The colors contrast beautifully with the brilliant green cilantro for a festive dish. If you prefer vegan chowder, stir in 2 cups of your favorite unsweetened non-dairy milk after your soup is ready. Heat through and serve.

2 Tbs. canola oil
1 large onion, chopped
3 garlic cloves, minced or pressed
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 1/4 cups vegetable broth, divided
2 Tbs. flour
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. oregano
6 cups water
2 Tbs. vegetarian Worcestershire sauce
1 pound Yukon Gold potatoes (about 4-5 medium), peeled and diced
2 cups frozen corn
1 4-oz. can diced green chilies, undrained
1 14-oz. can pinto beans, drained
1/2 cup fresh cilantro, cleaned and chopped
Salt and pepper to taste

1. In a large stewpot over medium heat, sauté the onion and garlic in the canola oil until the onion is translucent. Add the bell peppers. Stir in 1/4 cup vegetable broth, flour, cumin, chili powder, and oregano. Cook for about 5 minutes.

2. Add remaining 2 cups vegetable broth and water. Stir in Worcestershire sauce. Add potatoes and bring soup to a boil. Reduce heat to low and simmer, uncovered, for about 15 minutes. Increase heat to medium and stir in frozen corn, green chilies, pinto beans, and cilantro. Cook for about 5 more minutes until ingredients are heated through.

3. If making chowder, add soy milk and heat through. Serve with warm tortillas, tortilla chips, or a green salad. Optional: Mexican beer with a lime wedge.

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