Inspired by a recipe I saw on Pati’s Mexican table, I made a tomato broth into which I added my version of vegetarian chili ingredients, and then since I like to add some protein, I use a rotisserie chicken and use all the white and dark meat, adding it right at the end before serving. So it can totally remain vegetarian by omitting the meat and using vegetable stock instead of chicken stock.
To start, I add tomatoes, garlic, poblano peppers and water to large sauce pan, bring to a boil and let simmer for about 15 min.
Then pull out all the solids, reserving 1 cup of the liquid. Return the solids and 1 cup of water back to the pan, add the diced onion. I use an immersion blender to combine all the ingredients into a smooth puree.
In a second pan, saute onions until softened with some olive oil, add garlic, then one by one as I prepare them, I add the carrots, celery, green and red peppers, black beans, red beans, corn, diced tomatoes letting each get a little softened. Before adding the stock, I add all the herbs/spices including cumin, chipotle chili powder, salt, pepper, bay leaves, and oregano.
Then add the tomato stock you just made into the veggies. Bring this to a boil, then simmer for 30 min – 1 hr.
After the simmering, add the chicken if using. This version was served with tortilla chips and shredded cheddar cheese.
Feel free to add whatever enhancements here such as sour cream or avocado. This soup can be served over rice or rice could be added to the soup. Serving over mashed potatoes would also be amazing or if you had leftover oven-fried potatoes that would work, too.
This is SOUP GONE WILD! Is it soup, is it chili????
It can become whatever YOU wish it to be.
- 1 lb ripe tomatoes
- 1 clove garlic
- 3 poblano chile peppers can substitute peppers to your taste here, spicy or more mild
- 1/2 cup chopped onion
- kosher salt, to taste
- 2 TBSP vegetable oil
- 2 TBSP olive oil
- 1-2 onions, chopped
- 3-4 cloves minced garlic more or less to tast
- 2 carrots, small dice
- 2 celery stocks, small dice
- 2 green peppers, small dice
- 2 red peppers, small dice
- 1/2 cup corn, frozen or fresh
- 1 14-15 oz. can black beans
- 1 14-15 oz. can red beans
- 2 tsp cumin
- 1 TBSP chipotle chili powder any type will work
- 1 tsp black pepper
- 1 tsp oregano
- 1-2 bay leaves
- tomato stock, reserved from above
- 1 14-15 oz. can diced tomatoes
- 1 rotiserrie chicken, de-boned optional
- kosher salt, to taste
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Put all ingredients into a sauce pan, except onion. Cover with water and bring to a boil. Simmer for about 15 min.
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Remove all solids and discard the water, reserving 1 cup.
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Return solids and water back to pot with the diced onion.
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Using an immersion blender (or blender or food processor), puree until a smooth thickened stock is formed. Reserve for later.
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Add olive oil and onions to pot, let soften on low-medium heat ~ 10-15 min., stirring occasionally
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Add garlic and stir for 30 sec. Then start adding one by one to allow a slow softening and blending of all the veggies. This is why I don’t prep ahead for this b/c there is time in between to allow for the softening.
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Once all veggies are added, add in the beans, corn, diced tomatoes, spices and herbs, then add the tomato stock. You may add more water, vegetable, or chicken stock here to thin things out for a soup consistency.
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Bring to a boil, then let simmer for 30-60 min. stirring occasionally.
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Once off the heat, add rotisserie chicken and stir. If chicken is added to soon while on simmer, it can break down too much losing the shredded or diced feel.
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Serve with tortilla chips, cheddar cheese, avocado, sour cream, etc.
- Rice may be added to the soup, but you may need some extra liquid.
- It can be served over rice.
- It can be served over mashed potatoes or oven-fried, or baked potato.
- Recipe can be doubled easily, which is what I do b/c it freezes well.
- Omit chicken and use vegetable stock instead of chicken stock if making vegetarian version.
