Corn & Black Bean Tortilla Soup

by John Hartman
(Fort Wayne, IN)

Hot! Hot! Hot!
If you like it Hot then this soup is for you.




Ingredients:

2 Tbsp. Extra Virgin Olive Oil
2 large limes
2 lbs. frozen corn
4 (15 oz.) cans Black Beans
1 (32 oz.) can of Spicey V-8
2 large red onions, chopped
2 large green peppers, chopped
3 Jalapenos peppers, chopped
8 oz. vegetable stock
2 tsp. chili powder
2 tsp. ground cumin
2 tsp. cayenne pepper
6 cloves of garlic, finely chopped
tortilla chips & chopped cilantro
for garnish

How we make it:

With the oil in a large skillet or stew
pot, saute red onion, green and Jalapeno
peppers and garlic, until onion becomes
translucent.

Add in the spices. Add in the juice of the
limes. Add in the black beans. Stir well.
Add in the veggie stock and V-8.
Bring to a boil. Add in the corn. Simmer
for 20 minutes.

Garnish with chipped cilantro and crushed
tortilla chips.

Serves 8.

Hint: If you want to "cool" down the soup a bit you can use regular V-8 instead of the Spicey, one less Jalapeno and add a dollup of sour cream to the garnish.