Nacho Corn Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 tomatoes, sliced to 1/2 inches
• 1 onion, sliced to 1/2 inches
• 1 red pepper, quartered lengthwise
• 1 jalapeno, seeded and quartered lengthwise
• 3 garlic cloves
• 3 cups chicken broth or 3 cups vegetable broth
• 1 (14 ounce) can black beans or 1 (14 ounce) can red beans, drained and rinsed
• 1/2 cup chopped fresh cilantro
• 2 cups corn kernels
• 1/4 cup lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon cumin
• 1/4 cup shredded monterey jack cheese
• 2 tablespoons chopped fresh cilantro
• 2 corn tortillas, cut into strips

Recipe

• 1 broil tomatoes, onions, red pepper, jalapeno, and garlic for 6- 7 minutes on each side (until nicely charred).
• 2 let cool and puree in bender combine puree, broth, beans, and cilantro in a large soup pot.
• 3 boil, then reduce heat and simmer (uncovered) for 20 minutes.
• 4 let cool, then puree in batches.
• 5 return puree to pot, bring to boil.
• 6 add corn, lime juice, salt, and cumin.
• 7 simmer 5 minutes.
• 8 garnish with cheese, cilantro, and tortilla strips.