Nacho Corn Soup

This super easy Mexican inspired Nacho Corn Soup is a staple in my winter cooking rotation. It made the blog in its early stages (last February) but I decided a reappearance was necessary. You can totally play around with the ingredients, add more jalapeno if you want a spicier version or more garlic because sometimes four cloves are better than three.

Ingredients:

• 2 tomatoes sliced to 1/2 inches
• 1 onion, sliced to 1/2 inches
• 1 red pepper, quartered lengthwise
• 1 jalapeno, seeded and quartered lengthwise
• 3 garlic cloves
• 3 cups chicken or vegetable broth
• 1 (14 ounce) can black beans drained and rinsed
• 1/2 cup chopped fresh cilantro
• 1 (14 ounce) can corn kernels
• 1/4 cup lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon cumin
• 1/4 cup shredded Monterey jack or cheddar cheese
• 2 tablespoons chopped fresh cilantro
• 1/2 avocado, sliced

Broil the tomatoes, onions, red pepper, jalapeno, and garlic for 6- 7 minutes on each side until nicely charred. Let the vegetables cool and puree in a blender.Combine the puree, broth, beans, and cilantro in a large soup pot.Boil, then reduce heat and simmer (uncovered) for 20 minutes.Let cool, then puree in batches. Return to the pot and bring to a boil once again. Add corn, lime juice, salt and cumin.Simmer for 5-10 minutes. Garnish with cheese, avocado slices, cilantro and tortilla strips. (I had Tostitos Scoops on hand.)Loaded with roasted red pepper, onions and tomato, giving way to bold flavors of cumin, lime and cilantro, swimming with sweet crunchy corn and bits of black bean, topped with cool avocado slices, crispy corn tortillas and shredded cheese this nacho corn soup has everything but the tequila. Ole!