Black Bean and Corn Soup with Cilantro and Lime

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Onions

  Yellow, sauteed

  1 cup chopped or 87g

• Garlic

  Raw

  3 clove or 9g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  2 can (10.5 oz) or 596g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  4 cup or 960g

• Canned black beans

  Low sodium, drained

  4 can or 1.7kg

• Chicken broth soup

  Canned, condensed

  2 can (10.75 oz) or 610g

• Chili powder

  Spices

  2 tbsp or 15g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Fresh cilantro

  Coriander leaves, raw

  18 sprigs or 40g

• Lime juice

  Raw

  1 lime yields or 44g

Directions

1. Instructions Chop the Onion (small – medium dice) Mince / Press the Garlic Chop Green Bell / Poblano pepper (same size as the onion) Mince your chilies Set out all spices Open all of the cans that you will be using In a colander drain the black beans and rinse them off with cold water In a large soup / stock pot heat the oil over a medium flame Add in Onion and cook until tender Add in Garlic and cook for 2 minutes Add in Green Peppers and cook for another 2 minutes Add in Corn, and your desired Green Chiles cook for about 5 minutes Stir in Tomatoes and Black Beans, Chicken Broth, all of the spices, Cilantro and the Lime Juice Let Simmer for 30 minutes, stirring every once in a while. Be sure to taste and season with Salt and Pepper to taste. Serve Hot, with the optional topping of your choice. Notes Green Chiles – Three Heat Level Options For Mild: I suggest the use of a single small jalapeno, seeds removed minced For a Medium Heat Level: Two small Jalapeno, seeds removed minced 1 Small Can of green chilies For those who like it HOT: 4 Serrano peppers, minced Topping Ideas: More fresh Cilantro Minced Avocado Slices Pepper Jack Cheese Tortilla Strips

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