One of my favorite soups.
Just try it.
Serves 4-6.3 tablespoons butter
1 onion, diced
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon cumin
2 teaspoons chili powder
Pinch of red pepper flakes
1 can (8 ounces) of tomato sauce
1 can (14 ounces) of diced tomatoes
6 cups chicken stock
1 cup frozen corn, thawed
1 can red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
Tortilla chips, shredded cheese, diced avocados and chopped fresh cilantro, for garnish
Melt the butter in a Dutch oven over medium heat. Add onions and garlic and saute until golden, about 5 minutes. Add tomato paste and spices and toast lightly, about 30 seconds. Add tomato sauce, diced tomatoes with their juices and stock and bring to a boil. Add corn and beans, reduce heat and simmer for about 20 minutes. Garnish with toppings and enjoy!