It’s still pretty chilly here and I’ve been craving soup and this one is one of my favorites. The flavors really are warming, especially if you add the jalapeno! I also love cumin so I add more of this than the chili powder but you can adjust to your tastes.
1 Tbsp canola oil
1/2 medium onion, diced
Pinch of salt
2 garlic cloves, finely chopped (about 1 Tbsp)
1 Tbsp finely chopped jalapeno (optional)
1 Tbsp cumin
2 tsp chili powder
4 cups vegetable broth
1 (14.5oz) can diced tomatoes w/ green chilies
1 cup frozen corn
2 Tbsp cornmeal mixed w/ 2 Tbsp water
1 cup canned black beans, drained and rinsed
Salt and pepper to taste
Add oil to a large saucepan and heat for a minute over medium heat. Add onion, pinch of salt and saute 3-4 minutes. Add garlic, jalapeno (if using), cumin and chili powder. Let cook for a few minutes.
Add broth, tomatoes, corn and bring to a boil. Then turn down heat to low, stir in cornmeal mixture and let simmer uncovered for 25-30 minutes.
Remove from heat and let sit 10 minutes to cool. Transfer half the soup to a blender and puree. Add back into the pot along with black beans and stir. Serve topped with avocado and tortilla chips.