Ingredients
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2 tablespoons olive oil
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1 medium onion, peeled and chopped
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2 carrots, peeled and chopped
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1 red bell pepper, seeded and chopped
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1 jalapeno, seeded and chopped
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4 garlic cloves, peeled and minced
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6 ounces ham, chopped (or up to 10 oz, from a smoked ham steak)
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1/4 teaspoon cayenne pepper (more or less to taste)
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1 teaspoon ground cumin
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1/2 teaspoon oregano
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1 cup sherry wine (or substitute 1 C water plus 2 t sugar)
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1 dash Worcestershire sauce
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4 cups chicken stock (or vegetable stock)
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3 (15 ounce) cans black beans, drained but not rinsed
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1 (11 ounce) can corn, drained
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1 (15 ounce) can diced tomatoes (with liquid)
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1 (4 ounce) can chopped green chilies
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1 bunch fresh cilantro
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salt and pepper
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1 green bell pepper, seeded and chopped
Instructions
- Heat the olive oil in a large stock pot. Add the chopped fresh vegetables except the garlic (onion, carrot, green and red bell peppers, and jalapeno). Saute over medium heat until vegetables are softened, about 10 - 12 minutes.
- Stir in the garlic, the chopped ham, the cumin and the cayenne pepper and saute an additional 3 - 5 minutes, until garlic is softened and spices are toasted.
- Deglaze the pan with the sherry, and add in the black beans (for a thicker soup mash about 1 cup of the beans before adding). Also add the corn, tomato, and green chiles. Stir in the chicken stock, adding extra to cover if necessary. Bring the mixture to a boil and stir in the oregano.
- Lower the heat and bring the soup to a low simmer. Simmer the soup, partially covered for about 45 minutes, or until the desired consistency is reached (add more liquid if too much boils away). Stir in one-third to one-half of the cilantro.Taste for seasoning, adding more salt and pepper as desired. Reserve the rest of the cilantro for serving.
- Serve with your choice of fixins: fresh chopped cilantro, hot flour tortillas, shredded Colby-jack cheese, chopped onion or scallion, hot sauce, and/or sour cream.