The garnishes for this soup — sliced flour tortillas, sour cream, diced plum tomatoes, and chopped fresh coriander — make it a real Tex Mex favorite, as well as a beautiful-looking soup. It’s a great starter to fajitas, burritos, or quesadillas.
1. In a nonstick saucepan sprayed with cooking spray, heat oil over medium heat; cook onions, green peppers, and garlic for 5 minutes or until onions are golden. Stir in corn; cook for 5 minutes or until corn begins to brown.
2. Stir in stock, 2 cups of plum tomatoes, black beans, and hot pepper sauce. Bring to a boil. Reduce heat to a simmer; cook for 15 minutes. Stir in salt and pepper. Serve soup sprinkled with garnishes and remaining plum tomatoes.
2 tsp vegetable oil
1 cup chopped onions
1/2 cup chopped sweet green peppers
2 tsp minced garlic
1 cup drained canned corn
3-1/2 cups chicken or vegetable stock
2-1/2 cups diced plum tomatoes (about 4)
1/2 cup rinsed and drained canned black beans
1/2 tsp hot pepper sauce
1/4 tsp each salt and freshly ground black pepper
1 cup thinly sliced flavored flour tortillas
1/3 cup chopped fresh coriander
1/4 cup low-fat sour cream
Nutritional Analysis per Serving
Saturated Fat 1.1g
Prep Time: 15 minutes
Cook Time: 25 minutes
Make Ahead: This soup can be prepared up to 1 day in advance and frozen for up to 1 month. Garnish just before serving.
Cooking Tips: I buy flavored tortillas in bulk and freeze them. To defrost, place the entire package in the microwave and heat on High for 30 seconds or just until you can break away the number you need. Refreeze the remainder. The different colors add interest to any meal.