Chicken Soup With Black Beans and Corn recipe

8 servings

2 (16 ounce) cans black beans, drained

1 (10 ounce) package frozen corn

1 (14.5 ounce) can diced tomatoes

1 jalapeno pepper, stemmed, seeded and minced

2 tablespoons ground cumin

2 teaspoons chili powder

1/2 cup chopped fresh cilantro

Salt and freshly ground black pepper

tortilla chips

grated Monterey Jack cheese

fresh lime wedges

Prepare Fast Chicken Soup Base.

Bring to a simmer.

Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.

5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs.

ground cumin; 2 tsps.

chili powder.

Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.

Final touch: Add salt and pepper, to taste.

Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.