Spicy Verde Soup
Ingredients:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 1 clove garlic (minced)
- 1 jalapeno (seeded and diced (leave out if you don't like it too spicy))
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1 can black beans (drained and rinsed)
- 1 can corn (drained)
- 1 can (14.5 oz. diced fire roasted tomatoes)
- 1 cup spicy verde salsa (you can also buy mild or medium)
- 4 cups vegetable broth (I like to use 4 cups water + 2 Tablespoons vegetable better than bouillon)
- Sliced jalapeno (cilantro, green onions, shredded cheese, avocado, lime wedges and Greek yogurt or sour cream, for topping)
- Tortilla strips (chips or bread, for serving)
Instructions:
- Heat the oil in a large pot or dutch oven over medium-high heat.
- Add the onion, garlic and jalapeno to the pan and cook for 5 minutes, stirring regularly.
- Add the spices, beans, corn and fire roasted tomatoes. Stir to combine and cook for another 2 minutes.
- Add the salsa and vegetable broth. Bring the mixture to a boil, reduce heat and simmer for 20 minutes. Season with additional salt and pepper, if needed.
- Serve with toppings of your choice.