What if tacos were a soup?
This is yet another easy recipe; it's more of a "list of things to throw in a pot" than a recipe.
For the soup:
- 1 med-large onion, chopped
- 2 med-large sweet peppers, chopped
- 4 cloves garlic, crushed and chopped
- 2 cups black beans, cooked
- 2 cups sweet corn, cut off the ear
- 4-6 cups stock (chicken or veggie)
For garnish and serving:
- cilantro, minced
- hot peppers, cored, seeded and minced
- sour cream
- crumbled tortilla chips and/or rice
- Heat a medium soup pot or enameled Dutch oven over medium-high heat.
- Add your cooking oil of choice and sauté the onion for 2–3 minutes, until soft.
- Add the garlic and sweet peppers, and sauté for 2–3 minutes – stirring often – until peppers start to soften.
- Add the sweet corn and sauté for 2–3 more minutes.
- Rinse the beans briefly to remove most of the bean juice and debris, then add to the pot along with the stock.
- Return to a boil, then reduce heat to med-low and simmer for 5-10 more minutes.
- Serve (optionally over rice), garnishing with cilantro, hot pepper, sour cream and corn chips, as desired.