Black bean tortilla soup

2 tsp olive oil

  • Feb. 1, 2011 7:00 a.m.

2 tsp olive oil

2 medium onions, chopped

3 cloves garlic, minced

3 tsp cumin

1 can (796ml) stewed tomatoes

2 cups chicken stock

1 can (540ml) black beans, drained and rinsed

1 and 1/2 cups corn kernals

2 tsp coarsely chopped packed fresh cilantro

Coarsely chop tomatoes, add to onions along with stock, black beans and corn. Simmer, stirring often, for 10 minutes or until thickened. Stir in cilantro.

Toppings:

cheddar cheese

shredded chicken

sour cream (optional)

fresh cilantro

lime wedges

crisp fried tortilla chips

Serves 6 – about 1 and 1/3 cups each. Make ahead, cover and refrigerate for up to four days.