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4.5/5
(15 Votes)
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Ingredients
- Toppings:
- EVOO
- 1 large onion, diced
- 3 cloves garlic, diced finely and crushed w/side of knife and a pinch of sea salt
- 2 bell peppers thinly sliced and diced at an slight angle
- 3/4 Tsp chili powder
- 1 1/2 TBsp cumin
- 1 can diced tomatoes with green chilies
- 1 can crushed fire roasted tomatoes
- 1 can pinto beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 3/4 bag fire roasted frozen corn
- 1/2 can diced green chilies
- 3 limes, zest and juice
- 1 32 container of veggie stock
- Avocado
- Chips
- Tomatoes
- Cilantro leaves
Details
Preparation
Step 1
In a large pot cover the bottom, heat evoo then add onion. Before I dive in make sure to lightly salt and pepper each step. Ok here we go : Cook onion on med-high heat until translucent 7-8 minutes, add garlic and spices, cook 2-3 minutes. Add bells cook 3-5 minutes. Add tomatoes, chilies, corn, beans, lime zest/juice and cook until throughly heated. Spoon out 1/2 of soup into bowl. Add stock to pot and puree the remainder w/stock until finely pureed. Add bowl of soup back into pot and simmer until well heated and combined. Make sure to take breaths between bites! Enjoy!
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