Serve the soup along with some veggie quesadillas or spicy spanish rice to complete your mexican fiesta!!
3 cups water or vegetable broth
1 medium onion, finely chopped
2-3 cloves garlic, minced
1/4 cup chopped cilantro
14.5 oz can of no-salt diced tomatoes
15.25 oz can of black beans, rinsed and drained
1 1/2 tsp ground cumin
1 jalapeno, seeded and finely chopped
1/2 tsp red chilli powder or paprika
1 tbsp olive oil
2 fresh ears of corn (1 1/2 cups corn) , roasted
1 red bell pepper, chopped
3-4 corn tortillas, cut into 1-inch squares
Salt & Pepper, to taste
1 avocado, diced
3-4 corn tortillas, cut into thin strips
Lime juice, to taste
For the soup:
Preheat oven to 350° F. Cut the corn (or flour) tortillas into 1-inch squares and place them on a lined baking sheet. Drizzle with olive oil and add a sprinkle of salt and pepper. Mix well to coat and bake for 10-12 mins. Remove from oven when slightly golden.
In a stock pot or dutch oven, heat olive oil on medium-high heat, add onions, garlic and jalapeno. Sauté for few mins until the onions are translucent.
Add the red bell pepper and sauté for 2-3 mins. Add the diced (or crushed) tomatoes (you can also include 1 1/2 tbsp tomato paste, cumin powder and chilli powder.
Add water (or broth) and stir well. Season with salt and pepper. Bring to a boil and reduce to medium-low heat and simmer for 10-15 mins.
Meanwhile, either grill or roast the fresh corn (I did mine on a stove top). Cut the corn off the cob and set aside.
After the broth has simmered for 10 mins or so, add the roasted corn and black beans and cook for 1-2 mins.
Makes 3-4 servings.