When the temperatures start to drop, and boy do they drop, nothing is better than curling up by the fire with a warm bowl of soup. Our southwest corn and bean soup is the perfect remedy to chilly temperatures. The recipe goes together very quickly, and the results are a delicious soup with a homemade taste. Chili powder and hot pepper sauce are the perfect accents to Randall Beans Pinto Beans and corn. The heat from the chili powder and sauce will warm you up in no time. Green chilies are a nice compliment to the other flavors in the soup. Top your bowl of soup off with some sour cream and fresh cilantro for garnish. This leaves you with a tasty meal that will blow your winter blues away. So grab a bowl, cozy up to the fire and enjoy!
- 2 tablespoons butter or margarine
- 1 teaspoon chili powder
- 6 cups chicken broth
- 1 24-ounce jar Randall Pinto Beans, drained
- 1 10-ounce package frozen whole kernel corn
- 1 4-ounce can chopped mild green chilies
- 1 teaspoon hot pepper sauce, (or to taste)
- 1 cup sour cream
- Chopped fresh cilantro, for garnish
Melt the butter in a large pot. Add the chili powder and sauté, stirring, for 2 minutes. Add the chicken broth and bring to a boil. Add the Randall Pinto Beans, corn and chilies. Bring back to boil and simmer for 10 minutes. Season to taste with hot sauce. Allow to rest, covered, for 10 minutes. Toss in the parsley and serve. Pass the hot sauce for a spicier dish.
Serve hot with a large spoonful of sour cream spooned on top. (If desired, sprinkle some chopped fresh cilantro over the sour cream.)