Cooking: Ancho Tilapia Soup

I was famished when I got back home, so I needed something relatively quick to fix.  So I just started with a couple of frozen tilapia fillets as the base, and went from there to make this spicy delight.

What you'll need:
2 fillets of tilapia, frozen
1 cup green bell pepper, chopped
1 small can of mushroom, stems and pieces, with liquid
1 can diced Italian tomatoes, with liquid
1 can of yellow hominy, with liquid
1 can of whole white potatoes, with liquid
1/4 cup turkey bacon bits
2 1/2 cups cold water
1/4 tsp. fennel seed
1 tsp. Parsley flakes
1/4 tsp. cayenne pepper
2 Tbsp. Onion flakes
1/4 tsp. Garlic powder
1/4 torn ancho chili pepper, dried
Salt and Black pepper, to taste

When adding the potatoes, break them up into bite-sized pieces with your fingers.  Place the rest

of the ingredients into the pot, cover, and let simmer on medium heat.

When tilapia can be broken up, break it up with a spoon until they're roughly bite-sized bits.

The fennel seed give this soup a surprising flavor when you bite into them.  And the ancho chilis will make your sinuses beg for mercy.  Still, when you're hungry, cold, or both, this soup will do the trick.

One day, I plan to try this recipe with some black beans and maybe leave out the bacon bits.  I decided to wait on adding salt until I knew what it tasted like when done.  It only needs a little to bring out the other flavors.