Spicy Black Bean & Corn Tortilla Soup |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe is a spicy & hearty soup with a tex-mex taste. I was looking for a filling, good-enough-to-be-a-meal soup that was big on taste and light on fat/dairy. It is best when served with all the garnishes so that each bite has a slightly different mix of the fresh flavor. It can be easily modified to be vegetarian/vegan by using vegetable broth (or base) and soy cheese. Ingredients:
1 medium onion, chopped |
4 garlic cloves, minced |
1 red or chocolate bell pepper, chopped |
2 jalapeno peppers, chopped finely |
2 tablespoons extra virgin olive oil |
6 cups chicken stock or 6 cups vegetable stock |
6 small tomatillos, chopped |
1 (10 1/2 ounce) can diced tomatoes with green chilies |
1 (14 ounce) can black beans, rinsed |
1 (14 ounce) can mild enchilada sauce |
1 (16 ounce) bag frozen tex-mex mixed vegetables (corn, black beans, onions, & peppers, or equivalent) |
1 tablespoon lime juice |
1 teaspoon salt |
1/2 teaspoon black & red pepper |
1 teaspoon cumin |
1/4 teaspoon oregano |
4 ounces monterrey jack & colby cheese (shredded) |
4 ounces sour cream (for garnish) |
tortilla chips (for garnish) |
avocado, slices (for garnish) |
4 ounces pico de gallo (for garnish) |
Directions:
1. Saute' onion, garlic, & chopped peppers in oil until translucent.
2. Add: chicken or vegetable broth, diced tomatoes, enchilada sauce, black beans & corn, vegetable blend, lime juice, tomatillas, and seasonings.
3. Simmer 20-30 minutes, then thicken with 3-4 tablespoons cornstarch (add cornstarch to a small amount of cool water until dissolved, then stir into pot). If soup seems too concentrated, you may add water.
4. Simmer at a low boil for 10 minutes until thickened.
5. Serve with tortilla chips, cheese, sour cream, pico de gallo and avocado slices for garnish.
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