Cinco De Mayo Soup
2 T olive oil
3 garlic cloves (minced)
1/2 onion (chopped)
3 cans chicken broth
3 T green chiles (diced)
2 cans corn niblets (11 oz each, drained)
2 cans diced tomatoes (15 oz each, drained)
1 can black beans (15 oz each, drained and rinsed)
1 1/2 tsp salt
1/2 tsp pepper
1/2 C cilantro (chopped)
In a large pot, saute garlic and onions in oil on low for 10 minutes. Add remaining ingredients and simmer for 30 minutes. Serve with fresh cilantro, tortilla chips, and sour cream.
It has a bit of a kick to it, so keep some water handy. I also sprinkled a little bit of jack and colby cheese on top.
I never could get excited about a soup that calls for five cups of mayo.
;-)