Mexican Corn and Bean
Soup
Ingredients
~~~~~~~~~~~~~~
Olive oil
1 medium onion, finely diced
3 cloves garlic, minced
1 can (15 oz.) diced tomatoes, or equal amount fresh
tomatoes and juice
2 cans (15 oz. each) red kidney beans, drained
1 can (24 oz.) V-8 Juice
3 teaspoons chili powder
1 teaspoon sugar
½ tsp. black pepper
1 teaspoon cumin
Hot water as needed
1 bag (1 lb.) frozen corn
Sour cream and tortilla chips for garnish
Directions
~~~~~~~~~~~~~~~~~~~
In a large pot, sauté in a little
olive oil the onion and garlic. Add
diced tomatoes or fresh tomatoes and juice, kidney beans, and V-8 juice. Heat to slow boil. Meanwhile, in a small bowl, mix
together the chili powder, sugar, pepper and cumin. Add enough hot water to bring mixture to a
paste-like consistency. Stir into tomato
and bean mixture. Heat to slow boil,
reduce heat, and simmer about 20 minutes.
Add the frozen corn and heat just until hot. Ladle into bowls and garnish with sour cream
and tortilla chips.
Photo from csmonitor.com
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