Black Bean & Corn Soup
Servings 6
Ingredients
- 2 Tbsp Canola Oil
- 1 White Onion roughly chopped
- 1 Garlic Clove chopped
- 3 Cans Black Beans drained and rinsed
- 3 ½ C Vegetable Broth
- 1 Leaf Fresh Epazote optional
- 2 C Frozen Corn
- Kosher Salt to taste
- Pepper to taste
Condiments
- 1 C Chicharrones crumbled
- 1 C Queso Fresco crumbled
- 3 La Morena Chipotle Chiles thinly sliced
- ¼ C Cilantro chopped
Instructions
- Drain and thoroughly rinse the black beans and set aside. In a large pot, heat the oil over medium heat, then add the onions and saute until soft, around 5 minutes. Add the garlic and continue to cook for an additional minute.
- Pour the onion and garlic into a blender, then add the black beans and the vegetable broth and puree until smooth. Using a medium-mesh strainer, strain the mixture back into the pot and discard the remaining pieces of black bean casings.
- Heat the mixture over medium heat, then add the corn, epazote leaf, salt and pepper and stir gently for 10 minutes, then serve with a generous sprinkling of condiments.
Notes
Epazote may not be found everywhere, so an acceptable substitution would be a sprig or two of fresh cilantro. It can be left out altogether, however, if wanted.