Mexican Tomato Chowder

Fall is in the air...and soups are on the menu! One of our favorite fall soups is a tomato-corn chowder made from a recipe that I snipped out of a paper many years ago. I must be a Mexican Mennonite because I sure do love the dishes with a Mexican flair! Fresh herbs are wonderful...but dried oregano and basil are fine as well.

Mexican Tomato Chowder

2 pounds field tomatoes
1 large onion
1 clove garlic, minced
3 cups chicken broth
1 large can black beans, drained (19 oz.)
1 can beans in tomato sauce
2 cups sweet corn kernels (fresh, canned or frozen)
1 tsp. each of salt, oregano & basil
pinch of cayenne pepper
1/4 cup of chopped fresh cilantro

Scald tomatoes to remove skins and chop coarsely. In large saucepan, cook onion and garlic in 1 tablespoon oil over medium heat until softened (about 3 minutes). Stir in stock, chopped tomatoes, corn, beans, salt, oregano, basil and cayenne. Bring to boil; reduce heat and simmer for about 15 minutes. Stir in cilantro and serve. Top each serving with a dollop of sour cream!

And if you happen to have an 35-year-old orange pyrex bowl to serve it in, it will even look Mexican!