When cold weather and a craving for Mexican arrive together, whip up this simple vegetarian soup. Southwestern flavors along with contrasting textures make each bite a delight! Serves 4-6.
- 1 tbsp extra-virgin olive oil
- 1 small onion, chopped
- 1 jalapeño pepper diced, seeds removed to reduce heat if desired
- 2 garlic cloves, minced
- 1½ tsp ground cumin
- 4 cups reduced sodium vegetable broth
- 1 cup corn kernels
- 1 - 15oz can black beans, drained and rinsed
- 1½ cups mild salsa
- 1 cup olive oil
- ⅛ tsp Amoretti® Cilantro Oil Extract O.S.
- tortilla chips
- Mexican cheese blend
- 2 avocadoes
- sour cream
- 1 lime
- Heat oil in a large saucepan over medium heat. Add onion and jalapeño. Cook, stirring often, until vegetables are tender, about 5 minutes.
- Stir in garlic and cumin, cook 30 seconds more until fragrant.
- Add broth, corn, and beans. Increase heat to high and bring to a rapid simmer.
- Stir in salsa and bring back to a simmer.
- Combine olive oil and Cilantro Oil Extract in a small bowl. Set aside.
- Serve by placing a handful of tortilla chips and cheese in the bottom of a bowl.
- Ladle the soup into the bowl and drizzle with cilantro oil, reserve remaining oil for other uses.
- Float ½ an avocado on top, the pit crater filled with sour cream. Finish with a squeeze of lime juice.