Mexican corn and bean soup
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
3
ingredients
- 2 teaspoons olive oil
- 1⁄2 cup frozen chopped onion
- 1 teaspoon ground cumin
- 1 teaspoon instant minced garlic
- 1⁄2 teaspoon dried oregano
- 1 cup whole kernel corn
- 1⁄4 teaspoon black pepper
- 1 (14 ounce) can reduced-sodium fat-free chicken broth or (14 ounce) can low sodium vegetable broth
- 1 (14 ounce) can black beans, drained
- 1 can diced tomatoes and green chilies, undrained
directions
- Heat oil in a large saucepan over medium-high heat.
- Add onion, cumin, garlic, and oregano.
- Saute for 1 1/2 minutes.
- Stir in corn, pepper, broth, beans, and tomatoes.
- Bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is excellent. Quick, easy and, in my opinion, hearty. It's a cold (-8) day and this really hit the spot for lunch. I used a 19oz can of black beans and did not drain it. I never do as there is way too much flavor and nutrition in the liquid to it wash away. I skipped the oil and the cooking of the spices and just added them into the soup with all of the ingredients at the same time. That includes 1/2 of a fresh onion I had in the fridge in place of the frozen onion ask for and 1/2 tsp of minced fresh garlic from a jar. Lovely flavor that I enjoyed a lot. I think I'll be making this a lot over the winter. Thanks for this one Tali.
RECIPE SUBMITTED BY
Mrs.Habu
Oceanside, CA