For a vegetarian supper, you can substitute vegetable broth for the chicken broth.
2 teaspoons olive oil
1/2 cup frozen chopped onion
1 teaspoon ground cumin
1 teaspoon bottled minced garlic
1/2 teaspoon dried oregano
1 cup frozen whole-kernel corn
1/4 teaspoon black pepper
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can diced tomatoes and green chiles, undrained
3 lime slices
How to Make It
Heat oil in a large saucepan over medium-high heat. Add onion, cumin, garlic, and oregano; sauté 1 1/2 minutes. Stir in corn, pepper, broth, beans, and tomatoes; bring to a boil. Reduce heat; simmer 10 minutes. Serve with lime slices.
This soup is so easy and quick, perfect for a busy weeknight. And most of the ingredients are stuff you'd have on hand. You can add cooked chicken chunks. Another reviewer said it was bland, and it's not at all! I have used taco seasoning in place of the cumin before, and even added an additional can of beans. Serve with tortilla chips and cornbread.
This soup was moderately bland. It just lacked a lot of pizazz. I like the nutrition facts and have no problem with any specific ingredient -- I was actually surprised that I didn't like it. For the most part, it just seemed like beans and corn in a very murky, bland broth. Maybe it needs a little salt? We were not very enthused about the leftovers at lunch the next day.
Used fresh onion, garlic & oregano. Very easy to put together, though (for our taste) the onion required a much longer simmer time than recommended. Good with cheese quesadillas. Will add four shrimp to the leftovers to make a small first-course for dinner.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!