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Tex-Mex · Soup
Southwestern Kidney Bean and Corn Soup
A pantry soup of kidney beans, corn, tomatoes with chiles and salsa simmered with cumin. Crushed tortilla chips on top add crunch.
- YieldServes 6
- Hands-on10 min
- Total32 min
- Difficulty
Ingredients
Soup
- 850 gred kidney beans, 2 cans, rinsed and drained
- 425 gno-salt-added tomato sauce, 1 can
- 415 mllow-sodium vegetable broth, 1 can
- 411 gdiced tomatoes with chiles, 1 can, juices included
- 310 gyellow corn, 1 can, drained
- 240 mlsalsa, mild or medium, preferably fire-roasted
- 1 tbspextra-virgin olive oil
- 1 tspground cumin, or to taste
- to tastesalt
- to tasteblack pepper, freshly ground
Garnish
- 30 gtortilla chips, crushedoptional
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