Soup Recipes: Warm up with these soups, stews, chowders, and chilis

Winter has arrived in earnest; it's the long, bitter, double-up-on-socks cold of January and February. These are the months for soup, and Stir It Up! has the perfect collection of soup, stew, chowder, and chili recipes.

Mexican corn and bean soup

In Praise of Leftovers
Mexican corn and bean soup flavored with chili powder, cumin, and cinnamon.

By Sarah Murphy-Kangas at In Praise of Leftovers 

Frozen corn and canned beans work just fine for this recipe.

2 tablespoons olive oil 
1 large yellow or white onion, finely chopped
4 garlic cloves, minced
2 teaspoon chili powder (ancho is my favorite)
1 teaspoon cumin
1 teaspoon cinnamon
1 tablespoon sugar
Coarse salt
2 14-ounce cans diced tomatoes
1 14-ounce can kidney beans
1 14-ounce can pinto beans
2 cups frozen corn
1/4 cup cilantro, chopped
Sour cream, diced avocado, crushed tortilla chips, and more cilantro for garnish

1. In a large stockpot, sauté onion and garlic in olive oil until soft and translucent, about 10 minutes. Mix chili powder, cumin, cinnamon, salt, and sugar with a couple tablespoons of water to form a paste.

2. Add paste to onions along with tomatoes, beans, and corn. Add enough water to cover by 1 inch, bring to a boil, then turn down and simmer for about 20 minutes, until flavors meld. Taste and add more salt if you want. Add chopped cilantro at the end and serve with garnishes.

Click here to read the full Stir It Up! blog post

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