Spicy Black Bean & Corn Tortilla Soup

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

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)

Recipe

• 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.