Tortilla Soup
Ingredients:
2 (15 oz) cans black beans, drained and rinsed
1 (10 oz) package frozen corn
4 cups vegetable broth
1/2 large onion, chopped
1 teaspoon olive oil
1 clove garlic, minced
1/4 teaspoon ground cumin
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa (Recommended: Old Mesilla Chile Company's Hot Chuck Wagon for hot or Green Mountain salsa for mild)
Tortilla chips, crushed
1 avocado, chopped
Directions:
In a large pot over medium heat, sauté the onion until translucent.
Add the garlic and cumin; mix well.
Stir in the vegetable broth, corn, chili powder, lemon juice, and salsa. Bring to a boil, reduce heat to medium-low, and simmer for five minutes.
Add the black beans to the pot; mix well.
Pour soup into individual bowls, and top with tortilla chips and avocado.
2 (15 oz) cans black beans, drained and rinsed
1 (10 oz) package frozen corn
4 cups vegetable broth
1/2 large onion, chopped
1 teaspoon olive oil
1 clove garlic, minced
1/4 teaspoon ground cumin
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa (Recommended: Old Mesilla Chile Company's Hot Chuck Wagon for hot or Green Mountain salsa for mild)
Tortilla chips, crushed
1 avocado, chopped
Directions:
In a large pot over medium heat, sauté the onion until translucent.
Add the garlic and cumin; mix well.
Stir in the vegetable broth, corn, chili powder, lemon juice, and salsa. Bring to a boil, reduce heat to medium-low, and simmer for five minutes.
Add the black beans to the pot; mix well.
Pour soup into individual bowls, and top with tortilla chips and avocado.