This soup tastes even better as leftovers!
5 cups Vegetable Broth
2 cups Frozen Corn
1 large Onion, chopped
2 cans Black Beans
2 cloves Garlic, minced
1 medium Avocado
Cilantro
1 cup Salsa, fresh or preserved
Tortilla Chips
(optional) Peppers, red-green-yellow
Serving Size : 8
Sauté the onion, garlic and peppers in a bit of olive oil and salsa. Mix broth, beans, corn, salsa, garlic, onion, and peppers in a large pan. Bring to a boil for five minutes, then let simmer for about an hour. To serve, top bowls with avocado, cilantro, and tortilla chips.