Black Bean & Corn Chowder
- 2 tbsp olive oil
- 1 diced onion
- 2 cloves garlic, minced
- 1 quart soup stock broth
- 2 (15-oz) cans black beans, drained
- 2 cups frozen sweet corn, thawed
- 1 tbsp chipotle chili powder, optional
- 1 tbsp dried oregano
- salt and fresh ground black pepper to taste
- (optional) smoked tofu or potatoes
Preparation:
Saute the onion in the olive oil for about 5 minutes
Add the garlic, sauté for 2 minutes
Add the broth and the rest of the ingredients
Simmer for 20 minutes
If you want a thicker soup base, mash some of the black beans and potatoes.
Notes:
