The Recipes

Southwestern Pantry Soup

I love when you can take things that you already have on hand and turn them into a quick and easy meal.  You could easily stop by your grocery store and get a rotisserie chicken to add to the soup, or poach a chicken breast to make it heartier.

Southwestern Pantry Soup


- 1 14.5-oz. can of black beans, drained and rinsed
- 1 14.5-oz. can of fire-roasted tomatoes with their juices
- 1/2 large onion, diced
- 2 garlic cloves, minced
- 1 c. frozen corn
- 1 tsp. Mexican oregano
- 1 jalapeno, finely diced (remove the seeds and ribs to reduce the heat)
- 1 T. of cumin
- 2-4 cups of vegetable stock, depending on how thick you like your soup
- olive oil
- salt
- pepper
- 1 scallion, sliced for garnish
- handful of cilantro, chopped for garnish

In a large pot, heat 1 T. of olive oil.  Add the onion and jalapeno and season with salt.  Let them soften for 6-7 minutes.  Add the garlic, cumin, and oregano and stir for an additional minute.  Add in the beans, corn, and tomatoes.  Season with salt and pepper, stirring to combine.  Add in the stock and let the soup simmer for 20-25 minutes.  Ladle into bowls and garnish with the cilantro and scallions.