My husband Steve named this soup. It’s his favorite, and he asks me to make it often. I wrote down the original recipe from our friend Mary who got it from our friend Celeste who got it from one of her teacher friends. My original recipe note would be indecipherable to anyone but me, and I have no idea if the way I make it resembles the original recipe much at all, but it IS some kind of awesome. You have my word on that. Erin
Just saying up front that this is a soup that begs for tinkering and customizing. I change it up quite a bit—sometimes out of necessity and sometimes just for fun, so have at it. You can even rename it and call it yours!
1 Tablespoon peanut oil (because it’s my favorite oil for savory, soupy stuff. No other reason. Really, any oil is fine)
1 onion (I have used white, sweet, and red onions—doesn’t seem to make a difference, so pick your favorite)
1 red pepper AND/or pimientos (I haven’t had pimientos on hand the last 2 times I made this, and it was still delicious.)
1 Tablespoon flour
2 Teaspoon Cumin
4 cups Salsa (I always use at least a medium salsa, but any salsa will do)
2 cups milk ( I only drink skim, and this turns out just fine)
2 Tablespoon Chili Powder
1 package of corn (I use frozen sweet white corn usually, but I recently only had a can of Mexicorn, and it tasted great in there too)
2 cans chicken broth
16 ounces of cream cheese (softened) If I forget to take it out of the fridge, I usually enlist a kid to squeeze it until it’s soft.
2 cans black beans
1 lb of cooked chicken (cut in to small pieces or shredded)
You would laugh to see the directions I have written down. The only verb is sauté. Anyway, that’s the first step.
1. Saute your onion and red pepper or pimiento in the oil until the veggies are soft.
2. Then add the flour and cumin and stir to combine.
3. Add the salsa and mix it into the veggies.
4. Add the milk, the chili powder, the corn, and the chicken broth.
5. In a separate larger bowl, place your softened cream cheese. I usually let my littlest kid chop up the cream cheese with a knife, because it’s good practice. In any case, smaller bits of cream cheese are better for this.
6. Take 3 cups of the soup and add to the cream cheese in the bowl and stir to combine. This step SHOULD NOT be skipped or you’ll end up with little cream cheese balls flouting in your soup. They may taste fine, but they look gross.
7. Once the cream cheese/soup mixture is smooth and creamy, you can add it back to the large soup pot in small batches until it’s all in.
8. At this point, I add the chicken and black beans. I like my soup chunky so I add two cans of black beans and a full pound of chicken. If you are a smoother soup kind of girl, I will not hold that against you. Just put in half the black beans and chicken (or none at all).