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Santa Fe Corn Tortilla Soup
1 cup chopped onion
1 cup diced green bell pepper
1 clove garlic, minced
1/2 teaspoon ground cumin
1 tablespoon butter or oil
1 (15 1/4 ounce) can whole kernel corn, drained
2 (14 ounce) cans chicken or vegetable broth
1 cup black beans, rinsed and drained
1 1/2 cups medium thick and chunky salsa
3 corn tortillas, cut into strips OR Fritos corn chips
Cook onion, pepper, garlic and cumin in butter in large saucepan, 3 minutes or until tender.
Add corn, broth, beans and salsa. Simmer 10 minutes.
If using tortillas, fry strips in oil in large skillet, about 3 minutes.
Place tortilla strips or Fritos in the bottom of each bowl. Ladle soup over tortilla strips/Fritos.
Garnish with additional tortilla strips/Fritos, sour cream and cilantro, if desired.
Yield: 6 servings
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