Black Bean and Corn Soup

Submitted by beccalynn

"The original recipe came from a can of refried beans, but I have modified it to fit my tastes. This is the result!"

 

• Ready In: 20mins
• Ingredients: 7
• Serves: 6

ingredients

• 2 (14 1/2 ounce) cans diced tomatoes (Use Rotel if you like the heat, regular if you don't)
• 2 (14 1/2 ounce) cans chicken broth
• 1 (16 ounce) can rosarita fat-free refried beans
• 2 cups frozen corn
• 1 (14 ounce) can black beans, drained and rinsed
• 1⁄2 cup chopped onion
• cheese, to garnish with

directions

1. Combine tomatoes and broth in medium saucepan.
2. Stir in refried beans until they are well combined.
3. Add frozen corn, black beans, and onion.
4. Bring to a boil. Reduce heat to low and simmer 10 minutes, stirring frequently.
5. Serve with cheese on top if desired.

Reviews

[*Parsley*]

Super easy! It's filling and not loaded with fat. I made this just as written, using the original Rotel. I was good, but I thought it needed some spices. I added garlic, about 1 tsp of smoked paprika and about 1 tbsp cumin and simmered it about 10 more minutes. Those additions really did the trick. It was out of this world! Thanx for posting!

 

[SweetSueAl]

I absolutely love soup! I liked the ease of preparation, it was ready in 20 minutes. I halved the recipe, used canned corn, and topped with sharp cheddar and sour cream. I will make this again. Thanks beccalynn. Sue