Mexican Black Bean and Corn Chowder
Ingredients
2 teaspoons olive oil
1 medium onion, chopped
2 – 3 cloves garlic chopped
1 teaspoon cumin
½ teaspoon dried oregano
1 cup frozen corn
1 cup vegetable or chicken broth
1 can (15 ounce) black beans drained
1 cup cooked rice
1 can (10 ounce) diced tomatoes with green chiles
1 can (4 ounce) diced green chiles mild
Heat oil in a 3 quart pan, add onion, garlic. Saute until onions are translucent, add cumin and oregano, saute for another minute or so. Add rest of ingredients and bring to a boil. Adjust seasoning if desired. Serve with lime slices, taco chips and/or monterey jack/cheddar cheese.
