Nacho Corn Soup

BF made this last night--it is from the FEB 2004 Healthy Cooking. It is delicious! Very lime-y, so reduce the lime juice if this scares you! 6 WW points per serving. BF added grilled chicken, it was a perfect combo. This would be easy to make veggie--just sub the broth.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 3  tomatoes, sliced to 1/2 inches
• 1  onion, sliced to 1/2 inches
• 1  red pepper, quartered lengthwise
• 1  jalapeno, seeded and quartered lengthwise
• 3  garlic cloves
• 3  cups chicken broth or 3  cups vegetable broth
• 1 (14 ounce) can black beans or 1 (14 ounce) can  red beans, drained and rinsed
• 1⁄2 cup  chopped fresh cilantro
• 2  cups corn kernels
• 1⁄4 cup lime juice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon cumin
• 1⁄4 cup  shredded monterey jack cheese
• 2  tablespoons  chopped fresh cilantro
• 2  corn tortillas, cut into strips

Directions

1. Broil tomatoes, onions, red pepper, jalapeno, and garlic for 6- 7 minutes on each side (until nicely charred).
2. Let cool and puree in bender Combine puree, broth, beans, and cilantro in a large soup pot.
3. Boil, then reduce heat and simmer (uncovered) for 20 minutes.
4. Let cool, then puree in batches.
5. Return puree to pot, bring to boil.
6. Add corn, lime juice, salt, and cumin.
7. Simmer 5 minutes.
8. Garnish with cheese, cilantro, and tortilla strips.