Hearty. Healthy. Hot. Vegan. Making sure you stay warm, bright, and cozy all winter long. 🙂
On one cold January Friday Night, I was found walking around the kitchen in my snuggie at 10pm, hungry, cold, and staring past my pantry. Flash forward an hour later (yeah no joke), this recipe was birthed, experimented with, and concocted.
BEST. FRIDAY. NIGHT. EVER.
El Centro D.F. in Washington D.C. (one of my all time favorite bottomless brunch spots btw), has an awesome Winter soup that’s made up of a guajillo pepper broth, radishes, hominy, and shredded chicken: The Chicken Pozole Soup. Since these ingredients can be hard to come by sometimes, I wanted to make a more pantry friendly version. Hominy is a type of corn that has a similar texture/taste to that of combined chickpea and yellow corn. Guajillo Peppers are large dried red chili peppers that are important in Mexican cuisine, but can be easily substituted with Chile De Arbol Mexican chili peppers (a much easier find in the International Aisle of your local grocery store). If you’re South Asian, your Momma probably already has some in her spice cabinet.
The smokiness of dried red chili peppers add a little kick to open up them sinuses, and the lime brightens everything up.
I love soups that don’t leave you feeling groggy, but can stand as its own meal. While I’m not vegetarian myself, I like to challenge myself to come up with recipes that can cater to all diets: vegetarian, vegan, gluten-free, keto, etc. And this soup hits all 4!
Thank you for making The Shared Spice a part of your life, I’m truly humbled to continue sharing my love for cooking with you all. 2019 will be even better! ♥
PREP: 15 minutes TOTAL: 45 minutes YIELD: 4-8 servings
- 6 cups of Water
- 1 (8 oz.) can of Chickpeas, drained
- 1 (8 oz.) can of Kidney Beans, drained
- 1 cup of Frozen Yellow Corn
- 1 medium Yellow Onion, finely chopped
- 5-6 Garlic cloves, minced
- 4 Dried Red Chili Peppers (I used Chile De Arbol Mexican chili peppers)
- 1½ fresh Lime, juiced (or 2½ tbsp. of bottled lime juice)
- 3 Scallions, chopped
- 1 tsp. Cumin Seeds
- 2 tsp. Chili Powder
- 4 tsp. Taco Seasoning
- 1½ tsp. Salt (adjust to taste)
- 1 tsp. Ground Black Pepper
- 1 tbsp. Olive Oil
- Cilantro, chopped for garnish
- Avocado, sliced for garnish
- Tortilla Strips for garnish
- Prepare Dried Red Chili Peppers: Cut ends of peppers and shake out/throw out seeds. Soak peppers in boiling hot water for 10 minutes to soften. Strain. Finely mince softened peppers, and set aside.
- In large pot over medium-low heat, heat Olive Oil. Add in Cumin Seeds and toast for 20 seconds. Add in chopped Yellow Onion, Garlic, prepared Red Chili Peppers, Chili Powder, Taco Seasoning, Salt, and Ground Black Pepper. Saute for 5-6 minutes until semi paste-like consistency.
- Mix in Chickpeas and Yellow Corn. Saute for an additional 2-3 minutes.
- Add Lime Juice and mix gently. This will help deglaze the pot & pick up any flavorful brown bits!
- Add in Kidney Bean, Scallions, and the 6 cups of Water. Stir slowly.
- Turn up heat to Medium heat. Cover pot and let soup simmer for 15 minutes, stirring occasionally.
- Serve in soup bowl: garnish with sliced Avocado, Tortilla Strips, Lime slices, and chopped Cilantro.