austen yum-town - tex.mex soup.town

this was deeeelish!  after we scarfed it all down, our bellies were so full, they were protruding with pleasure!

you can substitute any of these ingredients with cans, but tis' the season for garden fresh!  and, really, throw any veggies you have, or want, into the pot!  but this mix worked really well together.

we used:

1 large yellow onion

2 green bell peppers - seeded, if you want

1 anaheim chili - seeded

1 jalepeno chili - seeded

3 large tomatoes - diced

3 cloves garlic

1 box veggie stock (32 oz.)

3 ears of corn - kernels only :)

1 large can green chilis

salt & pepper to taste

3 Tbs. cumin

1 tsp. paprika

2 diced avocados

1 bunch cilantro

3 limes

sour cream

***dice everything up real small, so you can get one of everything in each spoonful!***

in a large pot, warm about 2 tablespoons of olive oil and 3 cloves minced garlic.

add your onions and peppers.  saute for about 5 minutes, until they're all tender.

add your tomatoes and cook for a few more minutes.

add box of veggie stock and bring to a boil.

throw in your large can of green chilis and corn.  

add salt & pepper to taste, cumin, and paprika.

bring back to a boil, then let simmer on low-ish for 30 min, stirring occasionally.

serve it on up with grated cheese and/or queso fresco, fresh squeezed lime, cilantro, avocado, a dollop of sour cream, and some tortilla chips crunched in to your liking.

burke made a delicious black bean salad.  it was AMAZING!!!  here's the link to that recipe : mmmmmmmm.

note- he didn't put in the tomatoes, and it was fabulous.

what a meal!  complete with a soda.  

we've already eaten leftovers, and this is one of those meals that is almost better the next day.  all of those yummy fresh ingredients seem to ripen even more.

ENJOI!