Yesterday the soup was a version of a taco soup I’ve had a few times.
I cooked some red chili beans (rinse, cover withwater, bring to boil, cover and let sit two hours, drain, add water and cook for 30-45 minutes until soft) and set them aside. In my large soup pot I chopped and then suateed two large onions in olive oil, added three green peppers chopped, 1 Jalapeno and one chili pepper minced, then about half a pot of water and two cans diced tomatoes. Once that was going I added about 1 1/2 cups uncooked brown rice. That cooked for about an hour and I added two packages frozen corn and the beans. The only seasonings were about 2 tsp salt and 2 Tablespoons cumin seed.
If I was making it for me I would use twice the hot peppers.
Serve with oven baked tortilla strips (cut the strips, pace them directly on the rack, bake for a few minutes at 350 until crisp watching them carefully – time will vary depending on the brand of tortillas.
Tomato based soups are my favorites.