1 T olive oil 1 yellow onion, chopped 3 cloves garlic, minced 1 green pepper, chopped 2 cups sweet corn (ours was frozen, no need to thaw) 1 small jalepeno, minced 1 can diced green chiles 4 cans diced tomatoes (I use low sodium) 4 cans black beans, rinsed and drained (I use low sodium) 3 cans vegetable broth (I use low sodium) 2 T chile powder 1 1/2 T cumin 1 bunch cilantro, chopped Salt and pepper, to taste Juice from 1 lime Toppings: Tortilla strips Pepper Jack cheese Avocado slices Cilantro Lime wedges 1. In a large soup pot heat olive oil. Add in onion and cook until tender. 2. Add in garlic. Cook for 2 minutes and add in green pepper. 3. Stir in sweet corn, jalepeno, green chiles. Stir and let cook for about 5 minutes. 4. Stir in tomatoes and black beans. Next, add the vegetable broth. Stir in the spices, cilantro, and salt/pepper. Squirt in the fresh lime juice. 5. Let simmer for 30 minutes. Stirring occasionally. 6. Taste, you might need to add more seasoning. I always end up adding a few extra dashes of chile powder and cumin. 7. Serve hot. If you want to add toppings, go for it. It makes the soup even better! |