Ingredients

The following ingredients have 4 Servings
  • 1 cup chopped onion
  • 1 tablespoon olive oil
  • 1 clove garlic (minced)
  • 1 jalapeño finely chopped ((1/4 cup))
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 15 ounce can fire roasted tomatoes
  • 1 1/2 cups corn
  • 15 ounce can black beans
  • 5 cups low sodium vegetable broth
  • salt and pepper
  • 2 or 3 corn tortillas
  • Cilantro
  • Avocado (chopped)
  • Key limes (sliced in half)
  • Hot sauce (optional)

Instruction

  • Preheat oven to 400°.
  • Brush tortillas with olive oil. Slice into 1/4" strips. Put on a baking sheet. Sprinkle with salt. Bake at 400° for 10-15 minutes, or until crispy.
  • Add olive oil to a medium pot or Dutch oven. Add chopped onions. Cook about 5 minutes, or until translucent.
  • Add minced garlic, jalapeño, cumin, chili powder, and paprika. Cook for a minute longer.
  • Pour fire roasted tomatoes, corn, black beans, and vegetable broth into pan. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes.
  • Garnish with corn tortilla strips, cilantro, and chopped avocado. Serve with key lime wedges and hot sauce.