Black Bean, Corn and Chorizo Soup

By Kathy Johnson

Ingredients

• 3/4 pound Chorizo sausage, casings removed
• 2 medium carrots, minced
• 2 jalapeños, seeded and minced
• 1 onion, chopped
• 1 (32-ounce) box low-sodium chicken broth
• 2 (15-ounce) cans black beans, drained
• 1 (15.25-ounce) can niblet corn, drained
• 1 (15-ounce) can tomato sauce
• 2 teaspoons fresh lime juice
• 1 teaspoon ground cumin
• Garnish: sour cream, shredded Cheddar cheese

Preparation

Step 1

1.In a large Dutch oven, combine sausage, carrots, jalapeños, and onion; cook over medium-high heat, stirring frequently, 10 to 12 minutes, or until sausage is browned and crumbles. Drain well. Stir in broth, beans, corn, tomato sauce, lime juice, and cumin. Bring to a boil; reduce heat, and simmer 30 minutes, stirring occasionally. Garnish with sour cream and cheese, if desired.