Spicy Black Bean & Corn Tortilla Soup

Submitted by Ashleybakes

"This recipe is a spicy & hearty soup with a tex-mex taste. I was looking for a filling, good-enough-to-be-a-meal soup that was big on taste and light on fat/dairy. It is best when served with all the garnishes so that each bite has a slightly different mix of the fresh flavor. It can be easily modified to be vegetarian/vegan by using vegetable broth (or base) and soy cheese."

 

• Ready In: 50mins
• Ingredients: 21
• Yields: 8 bowls or more
• Serves: 6-8

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)

directions

1. Saute' onion, garlic, & chopped peppers in oil until translucent.
2. Add: chicken or vegetable broth, diced tomatoes, enchilada sauce, black beans & corn, vegetable blend, lime juice, tomatillas, and seasonings.
3. 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.
4. Simmer at a low boil for 10 minutes until thickened.
5. Serve with tortilla chips, cheese, sour cream, pico de gallo and avocado slices for garnish.