One of the first real vacations I ever had was to the state of New Mexico. There, I traveled the corners and discovered the cuisine. I loved all of the new flavors that I was introduced to. Since then, I've made some fantastic recipes that were inspired by the memories of that vacation and shared with the people I love. This full-flavored, smoky, spicy soup is one to keep, and I hope it will take you to New Mexico, even if you've never been there!
Char jalapeno chiles on stovetop, barbecue or broiler until blackened. Quickly store in a tight paper bag to steam. These should be ready to peel in 10 minutes. Peel off blackened, blistered skin of pepper. Jalapeno chiles can be made ahead the preceeding day.
Using a large dutch oven, spray bottom lightly with cooking spray.
Saute' onion, celery, sweet chopped tri-color mini peppers, & minced garlic in pan until just soft.
Add cooked bacon, chopped roma tomatoes, broth, crushed tomatoes, ketchup and worcestershire sauce.
Stir in spices & chile: cumin, chiles (jalapeno & green), and oregano.
Gently stir in beans, finely shredded tortilla, and corn.
Simmer for 30 minutes.
After the first 15 minutes of simmering, stir in chopped cilantro and continue for 15 minutes.
Squeeze fresh lime juice into pot (or bowl) just before serving.
Serve warm. Can be served chunky, or if desired, pureed to smooth texture. Garnish: sour cream, shredded cheese, chives and/or more cilantro if desired.