Things needed
Soup
- 2 Tbsp Olive oil (or vegetable oil)
- 1 (or more) tsp of black pepper
- 1 Large onion (chopped or diced)
- 4 (or more) cloves of garlic (diced or minced)
- 1 diced jalapeño (without seeds)
- The corn kernals off of 4 ears of sweet corn
- 6 cups of Vegetable Broth OR your broth of choice (when making your broth add the corn cobs in with the vegetables for a broth with a better flavor for this dish)
- 1 1/2 tsp chile powder
- 3 chipotle peppers in adobo sauce (chopped or sliced)
- 2 14 or 14.5 oz cans of diced tomato (or fresh equivalent)
- 1 can of black beans (drained)
- salt (optional)
Extra items (garnish):
- 2 limes
- tortillas (corn, thick or thin)
- salsa/pico de gallo
- Cheddar cheese
Directions
Use a stew pot, heat the oil over medium heat. When it is warm add the onion, garlic, black pepper and jalapeño – cook until onions are nearly clear. (5-10 minutes)
Add chile powder and stir for 2 minutes.
Add chipotle peppers, tomatoes and salt (if needed) and stir for about 5 minutes.
Add Broth, black beans and corn and simmer over medium/low heat for at least 20 minutes.
During serving, squeeze a quarter of a lime into the soup.
As a garnish, tortilla strips can be added – as can cheese.
Somewhat Organized Foodie 