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Mexican Tomato, Black Bean and Corn Pasta Soup

by Livestrong_Recipes  |  Oct 13, 2016

Mexican Tomato, Black Bean and Corn Pasta Soup
  1. PREP
  2. 15 m
  • COOK
  • 20 m
  • TOTAL
  • 35 m

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

SERVES 4

  • 1 tbsp Peanut Oil
  • 1 medium red onion
  • 1 pieces Jalapeno Peppers
  • 5 cups Broth, Low Sodium, Chicken
  • 14 1/2 oz canned crushed tomatoes
  • 1 yields lime juice
  • 3/4 tsp Sea Salt
  • 8 oz Pasta, corn, dry
  • 15 oz Beans, black, mature seeds, canned, low sodium
  • 1 Hass Avocados
  • 1/4 cup fresh cilantro

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.
5 PC: Jackie Newgent