Take a couple leftover sweet potatoes, a bag of frozen vegetables and some homemade vegetable broth and what do you get? A Southwestern style soup that’s rich, filling and hearty. I’m calling it a chowder despite the lack of cream as it’s thicker than a soup. Omit the sour cream as shown in the photo and this version is vegan, but there’s no reason you couldn’t use chicken or beef stock if you have it on hand.
I don’t really meal plan as Rick and I often eat according to whimsy and who feels like cooking at the moment. I do try to stock my pantry and fridge so wholesome ingredients are available, but there are still times when I find myself standing in front of the refrigerator trying out different combinations in my mind. We had bought a bag of frozen black beans, corn, onions and peppers thinking they’d make a great side dish (the fact that everything was already chopped up was a definite bonus). When I saw the sweet potatoes I started thinking about reheating the potatoes and topping them with the black beans and corn. Then I saw the vegetable broth and decided instead on a veggie version of tortilla soup. The thought process took place in a split second and before the grazing alarm (as my son calls it) went off, I had a plan of action.
So here, then, is my version of a Southwestern Chowder. Feel free to adjust the ingredients and seasonings to suit your family and what you have on hand, I listed small amounts of the seasonings on purpose because I usually just eyeball them unless I’m baking. This made four servings. Rick added sour cream and grated cheddar to his. Shredded chicken would be nice, I think. I stuck to tortilla chips since we had this for an impromptu lunch and I’m following the Vegan Before 6 way of eating.
- 14 ounce bag frozen blend of corn, black beans, red and green peppers, onions (Ours was called Latino Blend)
- 1/2 jalapeno, seeded and diced small
- 2 – 3 cups mashed sweet potato (2 large)
- 2 quarts veg broth
- 1/4 teaspoon adobo seasoning, more or less
- 1/4 teaspoon ground cumin, more or less
- 1/4 teaspoon chipotle powder, more or less
- 1/4 teaspoon chili powder, more or less
- salt and pepper to taste
- Add the broth and mashed sweet potato to a large sauce pan over medium high heat. Stir the sweet potato in. Use an immersion blender if you want it less chunky.
- Add the vegetable mix, diced jalapeno and the seasonings.
- Heat through until the vegetables are ready.
- Taste and adjust seasoning before serving. We added more chipotle and cumin powder when we went back for seconds.
Do you ever cook “by the seat of your pants”? I think Rick is better at it than I am. What’s your “winner” to “meh” ratio? This one counts as a winner in my book, but more often than a food blogger should admit, I end up with “meh” and “edible”