Monday, August 5, 2013

Black Bean and Corn Soup

While waiting in a Dr. office a bit ago, (they have a TV on usually with cooking stuff) I saw them make this soup and thought it sounded worth trying.  Glad I have a great memory :) Here's what we had for dinner tonight!

1 1/2 C frozen corn
3 cans of black beans, drained, divided
1 onion, chopped
1 1/2 C chicken broth
1 TBLS chili garlic paste (add more if you want it more spicy)
   Optional Toppings:
     Avocado, diced
     Fresh Pico de Gallo (Ours was tomatoes, onions, jalapenos and cilantro
     Sour Cream (this can help tone down the heat if it's too spicy)
     Panela, crumbled

Chop onion and place in a soup pot on the stove top with a little olive oil.  Saute with frozen corn for about 4 minutes.
Place chicken broth and 2 of the 3 cans of beans in a blender and blend until smooth. Add this to the sauted onions and corn along with the other can of beans and the chili garlic paste.  Bring to a boil and then cover and lower heat to a simmer.  Simmer for about 10 minutes to combine flavors.  Serve with toppings!

(This was our first experience with Panela cheese.  A little more salty than I imagined it would be, but a GREAT addition to the soup. Love trying new recipes!  Especially when they are a success!)

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