Tuesday, April 25, 2017

This dish started with a recipe for chicken tortilla soup and ended up as a soup lacking both chicken and tortillas. I always seem to put my own spin on things...

No-Chicken No-Tortilla Soup


  • 2 cans of beans
    • I used what I had on hand: 1 can of black-eyed peas and 1 can of kidney beans. Black beans or chili beans would also be great choices.
  • 1 can of Mexicorn
  • Half of an onion, diced
  • 1 large can of diced tomatoes
  • Salt and pepper
  • Garlic powder
  • Cumin
  • Cayenne powder
  • About half a cup or so of chicken broth
  • Cilantro, finely chopped
  • Avocado, chopped and drenched in lime juice to prevent browning
  • Limes, cut into wedges


  1. Drain the beans and Mexicorn.
  2. Dump the beans, Mexicorn, and diced onion into your slow cooker.
  3. Generously sprinkle with salt, pepper, garlic powder, and cumin.
  4. Add however much cayenne you can handle!
  5. Stir.
  6. Add vegetable broth to your desired level of "soup-iness." I'm more of a chowder/chili person, so I tend to go lighter on the liquids.
  7. Stir again.
  8. Cover, and let the slow cooker do its thing for 8-9 hours on low.
  9. Before serving, top with cilantro, avocado chunks, and a lime wedge or two.

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