Sunday, November 8, 2009

Mexican Corn and Bean Soup

2 teaspoons olive oil
1/2 cup chopped green onion
1 teaspoon ground cumin
1 teaspoon bottled minced garlic
1/2 teaspoon dried oregano
1 cup frozen whole-kernel corn
1/4 teaspoon black pepper
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can diced tomatoes and green chiles, undrained
lime slices (optional)

Heat oil in a large saucepan over medium-high heat. Add green onion, cumin, garlic, and oregano; sauté 1 1/2 minutes. Stir in corn, pepper, broth, beans, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Serve with lime slices.

--Adapted from Cooking Light magazine

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