Nothing to see here. Just some soup - Keep on moving. (photos)

It is standard Land Mass Winter weather here today - chilly and damp. As I stood looking out the kitchen window this morning I came to the logical decision that it was a pretty good day to make soup. I had chili with beans in the freezer, so this is what I made.


Chili Beef Soup

Ingredients

2 cups Chili, from freezer
1 can diced tomatoes
1 can Mexicorn (yellow corn and peppers)
1 can Hominy white or yellow
1 can Chili Beans
2 teaspoons Adobo Seasoning
as desired sharp cheese, sour cream and white tortilla chips

Instructions

Assemble the ingredients



I used previously made chili with beans from the freezer. You can start with ground beef and make your version of chili if you need to. If I did, I would add onions and chili powder, salt and black pepper.

Add everything to the pot. I like to call this the "dump in" step, as in dump in the tomatoes, mexicorn, chili beans, hominy and chili.



Bring to a boil and cook at a low simmer for 30 minutes - 1 hour (give or take).



Taste for seasoning. Both the chili and the chili Beans carried nice southwest seasoning and I decided my soup was pretty good and only needed salt. With that in mind, I still used Adobo Seasoning, which also has a nice southwestern flavor. Most jarred spice combinations have quite a bit of salt so....



I like shredded sharp cheddar cheese, a dollop of sour cream and crushed tortilla chips in my Chili Soup.



And we had lunch





And leftovers for dinner.