 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Ingredients:
1 tablespoon(s) olive oil |
1 onion chopped |
2 clove(s) garlic chopped |
2 can(s) diced tomatoes |
32 ounce(s) vegetable broth |
1 can(s) black beans drained |
2 can(s) green chilies |
1 1/2 cup(s) frozen corn thawed |
2 tablespoon(s) cumin |
1 dash(es) ground red pepper |
salt and pepper |
2 cup(s) tortilla chips crushed into small chunks |
1 cup(s) cilantro chopped |
1/2 cup(s) cheddar cheese shredded |
2 avocado diced |
1 lime |
Directions:
1. In a deep pot, heat olive oil over medium heat. Add onion, saute until soft, about 5 minutes. Add garlic, saute for 2 minutes. Add diced tomatoes, vegetable broth, black beans, green chiles and cumin. Mix together. Add salt and pepper to taste. Add a dash of ground red pepper. Simmer for 30 minutes. Add the corn to the soup for the last 5 minutes of cooking.
2. Divide soup into bowls and top with 1/8 cup of cheese, 1/4 cup of tortilla chips, 1/8 cup of cilantro and squeeze a wedge of lime into the bowl.
3. **I also made homemade cornbread to go along with this - delicious! You can also top the soup with a dollup of skim greek yogurt for a healthy substitute of sour cream.
|
|