Friends, winter is here, which means many things: one of those being soup, the other being hibernation. The cliché saying is true. Soup, especially when homemade, is good for the soul. There’s just something about cuddling up to a warm bowl of it and instantly feeling warm and relaxed.
I turn to this recipe at least once a month during the colder months. It’s full of the antioxidants and vitamins needed to keep your immune system strong, and most importantly, it’s tastier than that canned stuff. This recipe makes 4 servings. Enjoy, and stay warm.
- 1 15-ounce can diced tomatoes, preferably fire-roasted with green chiles
- 3 tablespoons of olive oil
- 1 medium white onion, chopped
- 1 cup of cilantro
- 2 cloves garlic, peeled and minced
- 6 cups of vegetable broth
- Salt and pepper, to taste
- 2 teaspoons of cumin
- 2 teaspoons of oregano
- 1 cup of corn
- 1 ripe large avocado, cut into 1/4-inch cubes
- 2 cups tortilla chips
- 3/4 cup of cheese, such as such asadero or monterey jack
- 1 large lime, cut into 6 wedges
- In a large stock pot, heat oil over medium heat.
- Add onions and garlic and sauté until soft, about 5 minutes.
- Stir in broth, diced tomatoes, cumin, oregano, and salt and pepper, to taste.
- Bring to a boil, stirring occasionally.
- Add black beans and corn and stir to combine.
- Simmer for an additional 15-20 minutes.
- Stir in lime juice just before serving.
- Ladle into bowls and top with a generous amount of tortilla strips, cilantro, and cheese.
*Fire-roasted tomatoes are seasoned with cumin and lime, while corn and black beans add texture and nutrients. Avocados and cilantro top this spicy and savory soup.