Mexican Corn and Bean Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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For a vegetarian supper, you can substitute vegetable broth for the chicken broth. Ingredients:
2 teaspoons olive oil |
1/2 cup frozen chopped onion |
1 teaspoon ground cumin |
1 teaspoon bottled minced garlic |
1/2 teaspoon dried oregano |
1 cup frozen whole-kernel corn |
1/4 teaspoon black pepper |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 (15-ounce) can black beans, drained |
1 (14.5-ounce) can diced tomatoes and green chiles, undrained |
3 lime slices |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add onion, cumin, garlic, and oregano; sauté 1 1/2 minutes. Stir in corn, pepper, broth, beans, and tomatoes; bring to a boil. Reduce heat; simmer 10 minutes. Serve with lime slices.
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