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1
Heat the olive oil in a large stock pot.
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2
Add the chopped fresh vegetables except the garlic (onion, carrot, green and red bell peppers, and jalapeno).
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3
Saute over medium heat until vegetables are softened, about 10 - 12 minutes.
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4
Stir in the garlic, the chopped ham, the cumin and the cayenne pepper and saute an additional 3 - 5 minutes, until garlic is softened and spices are toasted.
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5
Deglaze the pan with the sherry, and add in the black beans (for a thicker soup mash about 1 cup of the beans before adding).
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6
Also add the corn, tomato, and green chiles.
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7
Stir in the chicken stock, adding extra to cover if necessary.
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8
Bring the mixture to a boil and stir in the oregano.
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9
Lower the heat and bring the soup to a low simmer.
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10
Simmer the soup, partially covered for about 45 minutes, or until the desired consistency is reached (add more liquid if too much boils away).
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11
Stir in one-third to one-half of the cilantro.Taste for seasoning, adding more salt and pepper as desired.
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12
Reserve the rest of the cilantro for serving.
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13
Serve with your choice of fixins: fresh chopped cilantro, hot flour tortillas, shredded Colby-jack cheese, chopped onion or scallion, hot sauce, and/or sour cream.
