This soup is a fantastic winter warmer! I love this because it is full of flavor! The fresh corn and peppers are so yummy! The soup is super yummy with all of the delicious garnishes, but if you have leftovers, the soup is flavorful enough that it can stand on its own. I love this, also, because it has very little fat and has a ton of veggies! I plan to make a huge batch for lunches during the week!
Serving Size: 6
5 corn tortillas
1 28 ounce can crushed tomatoes
1 can black beans, drained and rinsed
1 box vegetable broth
1 onion diced
2 cloves of garlic, minced
3 ears of corn cut from the cob
1 yellow pepper, cleaned and chopped
1 jalapeno, cleaned and chopped
¼ cup olive oil
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
½ teaspoon cayenne
salt and pepper to taste
shredded smoked gouda
In a large pan, cook the onions and garlic in olive oil until they are translucent.
Add the spices, tomatoes and broth and simmer about five minutes.
Use an immersion blender to make the soup thick and creamy.
Add the peppers, black beans and corn to the soup.
Cook the soup for 30 minutes until the peppers are tender.
Brush the tortillas with olive oil and slice them into thin strips.
Toast these in the oven at 350 degrees until golden and crisp.
Sprinkle the strips with a bit of salt.
Garnish the soup with avocado, sour cream, cheese, tortilla strips and cilantro.