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Mexican Tomato, Black Bean and Corn Pasta Soup

Mexican Tomato, Black Bean and Corn Pasta Soup
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Prep Time: 15 min Serves: 4
Cooking Time: 20 min Yield: 8 cups
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This broth gets loads of flavor -- and heart-friendly lycopene -- from roasted crushed tomatoes. But it’s the “heat” from jalapeno and zing from lime that really make the flavors pop.

Ingredients

Directions

1. Heat the oil in a large saucepan or stockpot over medium-high. Add onion and jalapeno and sauté until onion is softened, about 5 minutes.
2. Add chicken broth (or vegetable broth), tomatoes, lime juice and salt. Bring to a boil over high heat.
3. Stir in corn pasta (any shape) and bring back to a boil. Reduce heat to medium-low and simmer uncovered until pasta is cooked through, about 10 minutes, stirring occasionally. Adjust seasoning.
4. Ladle into bowls. Peel, seed and dice the avocado. Sprinkle soup with avocado and cilantro, and serve.

PC: Jackie Newgent

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