The Marriage of Two Soups

Vegetable Taco & Southwest Corn & Potato Chowder  Aka: Vegetable Taco Corn Chowder

A friend and I had each made one of the soups and they were sitting next to each other at a party. Neither was bad, but both had some room for improvement - the blending of the two!

Warning: because this soup is the combination of two recipes, it makes a TON of soup (which really is a good thing!)

Combined Recipe:
Oil - for pan
2 Onions, chopped
5 cloves Garlic, minced
2 stalks Celery, minced
1 Green Pepper
*saute above ingredients till soft, then add the following
2 cans of Black Beans, drained and rinsed
1 large Sweet Potato (or 2 normal sized/smaller ones), cubed  [can use butternut squash instead]
1 can Rotel
1 can Fire Roasted Tomatoes
1 can Chicken Broth (add up to 3 more cans to thin to your preferred stew/soup likeness)
1 Red Pepper, diced (I used fire-roasted from a jar, otherwise you can saute with green pepper)
2 small/normal Potatoes, diced
3 c. Corn
1/2 can Black Olives, sliced
1/4 C. Cilantro, chopped
juice of 1 Lime
1 T. Cumin
1 1/2 t. Oregano
2 t. Chili Powder
Salt & Pepper to taste (I only used pepper)



Let it all cook till it blends and becomes soft and soup-like.
Prior to serving, add 1 can Coconut Milk
Serve with additional Cilantro