This soup is simple, crowd pleasing and healthy. If I have an extra bell pepper on hand I’ll throw it in with the onion.
To make this #dinnerdoneby9am I fully make the soup in the morning, refrigerate all day and re-heat just prior to serving.
-1 Tbsp olive oil
-1 onion, diced
-4 cloves garlic, minced
-9 c chicken broth
-1 can diced tomatoes with green chiles
-1 (6 oz) can tomato paste
-1 (15 oz) can diced tomatoes
-2 cans black beans, drained and rinsed
-1 can white corn
-3 c cooked chicken, shredded or diced
-1 Tbsp sugar
-1 Tbsp chili powder
-1 tsp cumin
-1 tsp salt
-1/2 tsp pepper
-4 Tbsp cornmeal mixed with equal parts water
-6 corn tortillas, cut into strips
-for serving: cilantro, diced avocado, lime wedges, sour cream, shredded cheese, hot sauce
Heat olive oil in large pot over medium heat. Add onion and saute until it begins to soften (about 5 min). Add garlic and saute until fragrant (about 1 minute). Add broth through pepper. Simmer 20 minutes, stirring intermittently. Add cornmeal/ water paste. Stir well, reduce heat to medium low, and simmer an additional 10 minutes until soup is reduced and thickened. Add tortilla strips just before serving, stirring to allow them to soften. Serve with desired toppings.
