Quick Tortilla Soup

Here’s the recipe for the soup served at our NExpress Users Meeting on Tuesday:

Quick Tortilla Soup

Combine in saucepan 1 can (about 15 oz.) each: seasoned black beans, diced tomatoes with chilis, and broth (beef, chicken, or vegetable). Stir in 2 c. fresh or frozen corn kernels. Simmer 20 minutes, then serve with accompaniments such as chopped cilantro, crushed tortilla chips, sour cream, diced avocado, and grated cheddar or jack cheese.

Note: Canned food (even “low sodium”) tends to be pretty salty. I used homemade broth made with no salt and that helped a bit. I also sauted some chopped onion, green pepper, and garlic to add to the canned ingredients and tweaked the seasoning with cumin, oregano, and some ground ancho chilis.