Fiesta Soup

Another non-recipe recipe.

Trying to use up odds and ends in the fridge and get back on track from the holidays meant we had big salads the past two nights for dinner. And, as you can imagine, after serving salad two nights in a row, I have to give my studly, truck driving husband something more substantial tomorrow night or he'll wander to the neighbor's house in search of manly sustenance.

This isn't a recipe. It's a suggestion for using up stuff, with a twist. Think vegetable soup meets Juanes' abuelita. (Feel free to Google Juanes. I'm throwing that in here for my sister.)

Fiesta Soup
1 small onion, chopped
Handful of baby carrots, chopped
1 sweet potato, chopped
1 box of vegetable stock (or chicken stock)
Leftover turkey
1 can diced fire-roasted tomatoes
1 can pinto beans, rinsed and drained
1T or so of chipotle in adobo, finely diced
Glob of jarred salsa verde
Cumin, Tajin seasoning, salt

So the point here is you can sub in or out anything you like. Want garlic? Add it. Don't like chipotle? Use a jalapeno. Or not. No sweet potato? Use a normal potato. Pinto bean, black bean, black eyed peas? Who cares! Mix and match. This is bubbling away on the stove right now and it smells so good. (Tastes pretty yummy, too.) Tomorrow night we'll serve with some cheese grated on it, a handful of crushed baked chips tossed in and a diced avocado on top. Maybe a spoonful of light sour cream if we're feeling frisky.