Sorry I don’t have any photos of this week’s Meatless Monday meal but time’s been on short supply for me so I thought I’d share this one that I’ve been making for years. I created this soup for an article I was working on and I think it’s perfect for those days when your tastebuds cry out for something spicy yet your time is limited.
1 cup of chopped onion
2 tablespoons oil
½ teaspoon cumin
1 teaspoon Mrs. Dash salt free Southwest chipotle seasoning
2 teaspoons of Frontera Chipotle hot sauce.
2 cups vegetable stock
2 14.5 oz cans of fire roasted chopped tomatoes
1 cup corn, frozen, fresh, or canned, but drain or defrost them before you add them to the soup
1 tablespoon sour cream, regular or low fat
Dash of lime juice
Heat oil over medium heat in a large saucepan.
Add the onions and cook until soft and translucent, about 5-8 minutes. Add the chipotle seasoning and hot sauce and make sure all the onions are well coated. Cook for one minute.
Slowly add the vegetable stock, bring to a boil, and simmer until onions are completely cooked, about five minutes.
Add both cans of fire roasted chopped tomatoes and heat through. Taking about 2 cups of the soup at a time puree everything in a blender. When the whole mixture is pureed return to the pan and heat through.
Stir in the corn. Adjust taste and if you like foods really hot you can add more Frontera hot sauce.
For the avocado cream, peel and mash the avocado add a dash of lime juice to stop the avocado from discoloring and then add the sour cream and blend together.
Ladle the soup into a bowl and place about a tablespoon of the avocado cream in the center. The longer this soup sits the better, it freezes perfectly, and a great accompaniment is blue corn tortilla chips.