
Servings |
Yields 4-6 servings
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Ingredients
- ¼ cup vegetable oil
- 1 bunch or cilantro roughly chopped
- 1 chayote peeled and cubed
- 1 Medium Onion finely chopped
- 2 red bell peppers seeded and diced
- 1 garlic clove minced
- 1 tablespoon of chili powder
- 1 teaspoon cumin
- 1 teaspoon unsweetened cocoa powder
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon annatto
- 1 dash Salt
- 1 pinch black pepper
- 28- ounces canned diced tomatoes
- 1/3 cup corn kernels
- 1/2 cup condensed vegetable stock add more as needed
- 15- ounces canned black beans
- 15- ounces canned kidney beans
- ¼ cup tortilla strips
- 2 lime wedges plus 4-6 more for serving
Ingredients
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Instructions
- In a large pot, heat olive oil over medium heat with onion and red bell pepper stirring occasionally for about 5-7 minutes or until onions and garlic are soft and translucent. Add chili powder, cumin, cocoa, oregano, paprika, annatto, salt and pepper to your skillet cooking until fragrant for about 1 to 2 minutes.
- To the pot, stir in diced tomatoes and vegetable broth and bring it all to a boil. Add in cubed chayote and reduce heat to a simmer for about 10 minutes. Add in beans and simmer until chayote is cooked through and soft for about 20 to 25 minutes.
- When soup is finished simmering, stir in corn and let it cook for another 7 to 10 minutes. Adjust taste and seasonings if desired. When complete, garnish soup with fresh cilantro and a lime wedge.