Spicy Black Bean & Corn Tortilla Soup - cooking recipe

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)
Preparation
    Saute' onion, garlic, & chopped peppers in oil until translucent.
    Add: chicken or vegetable broth, diced tomatoes, enchilada sauce, black beans & corn, vegetable blend, lime juice, tomatillas, and seasonings.
    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.
    Simmer at a low boil for 10 minutes until thickened.
    Serve with tortilla chips, cheese, sour cream, pico de gallo and avocado slices for garnish.

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