Ingredients:
1 olive oil
2 (15 -22 1/2 ounce) cans chicken broth
1 (15 ounce) cans chopped tomatoes
1 medium sweet onions, diced
4 stalks celery, diced
1 cup fresh mushrooms, sliced
8 ounces frozen sliced okra ( or equivalent fresh)
2 slices bacon, diced
1 ears of corn, kernels sliced from cob ( or equivalent frozen kernels)
1 serrano chilies, thinly sliced
1 teaspoon chili powder
1/8 teaspoon black pepper
schillings california style garlic powder ( we use a lot & like this style the best)
salt
Directions:
In large soup pot or dutch oven, saute the onion, celery and bacon in olive oil until veggies are tender.
Add 1 can chicken broth, okra, corn, seranno slices (important: use 4- 8 slices, depending on your taste for hot things), chili powder, black pepper and garlic powder to taste.
Bring to a boil, lower heat to a simmer and simmer covered until okra is tender, about 20- 25 minutes.
Add 1 can chicken broth and 2 cans tomatoes.
Continue simmering on low for an additional 20 minutes.
Add fresh mushrooms.
Taste to adjust seasonings and add additional chicken broth to soup to fit your personal taste for consistency.
Here is where you might add salt if needed.
Simmer 10 minutes more.
Serve and enjoy!
Especially good with a warm loaf of fresh sourdough and butter.
Servings: 4-6
Time preparation: 20 min.
Time total: 70 min.