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!
Ingredients:
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
Directions:
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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