Directions

• If using dried beans, soak them overnight in three cups water or enough to cover.
• Cook beans in their soaking water, 1 Tbs olive oil, and kosher salt over a simmer until they are tender.
• Preheat skillet. If you are using ground meat, brown the meat first in 1 Tbs olive oil. Add kosher salt and pepper to taste. If you are using pre-cooked meat, sauté the vegetables first.
• If you used ground meat, wait until the meat is browned and then add onions and garlic. Sauté until softened.
• Then add beans, chicken stock (or water), seasonings, green chilies, and jalapeño (if desired). Bring this to a boil over medium heat.
• Sprinkle a thin layer of white cornmeal on top of the soup and stir well. Repeat sprinkling a thin layer of cornmeal and stirring until it is all incorporated. Using this method will prevent clumps.
• Adjust salt, pepper, and seasonings to taste and simmer soup for 20 minutes before serving.
• If desired, serve topped with fresh slices of avocado, cheese, and sour cream.