Nacho Corn Soup

Name: Nacho Corn Soup
Ingredients: 3 tomatoes, sliced to 1/2 inches; 1 onion, sliced to 1/2 inches; 1 red pepper, quartered lengthwise; 1 jalapeno, seeded and quartered lengthwise; 3 garlic cloves; 3 cups chicken broth or 3 cups vegetable broth; 1 (14 ounce) can black beans or 1 (14 ounce) can red beans, drained and rinsed; 12 cup chopped fresh cilantro; 2 cups corn kernels; 14 cup lime juice; 14 teaspoon salt; 14 teaspoon cumin; 14 cup shredded monterey jack cheese; 2 tablespoons chopped fresh cilantro; 2 corn tortillas, cut into strips

15 ingredients

8 steps

Ingredients

3 tomatoes, sliced to 1/2 inches
1 onion, sliced to 1/2 inches
1 red pepper, quartered lengthwise
1 jalapeno, seeded and quartered lengthwise
3 garlic cloves
3 cups chicken broth or 3 cups vegetable broth
1 (14 ounce) can black beans or 1 (14 ounce) can red beans, drained and rinsed
12 cup chopped fresh cilantro
2 cups corn kernels
14 cup lime juice
14 teaspoon salt
14 teaspoon cumin
14 cup shredded monterey jack cheese
2 tablespoons chopped fresh cilantro
2 corn tortillas, cut into strips

Directions

1

Broil tomatoes, onions, red pepper, jalapeno, and garlic for 6- 7 minutes on each side (until nicely charred).
2

Let cool and puree in bender Combine puree, broth, beans, and cilantro in a large soup pot.
3

Boil, then reduce heat and simmer (uncovered) for 20 minutes.
4

Let cool, then puree in batches.
5

Return puree to pot, bring to boil.
6

Add corn, lime juice, salt, and cumin.
7

Simmer 5 minutes.
8

Garnish with cheese, cilantro, and tortilla strips.