Corn, Cilantro And Black Bean Soup
Serves: 3
Darlene Legros
1 January 1970
Based on User reviews:
62
Spice
49
Sweetness
49
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Olive Oil1 tsp
Ground Cumin2 cups
Chicken Broth4 cups
Water1 large
Cilantro (bunch fresh, rinsed)2 tbsps
Lime Juice2 tbsps
Pimento (cut into thin strips)Directions:
1
Heat olive oil in a saucepan
2
When hot, add the onion, cover and cook over low heat for 5 minutes or until tender
3
Add the garlic and cumin and saute for 10 seconds to release their aroma
4
Add the broth and water and bring to a simmer
5
While the liquid is coming to a simmer, with a knife separate the cilantro leaves from the stems
6
If you wish, wrap the stems well with string and add to the broth to infuse the liquid with more cilantro flavor
7
When the liquid is at a simmer, add the corn and beans and simmer for 5 to 10 minutes just to heat the ingredients well
8
Meanwhile chop the cilantro leaves you need anywhere from 1/2 to 1 cup of chopped leaves
9
Add the cilantro leaves and immediately remove the soup from the heat
10
Discard the cilantro stems
11
Add the lime juice and season to taste with salt and cayenne pepper
12
Ladle the soup out and garnish each portion with sour cream and garnish the sour cream with pimento
13
Variation: to turn this into a main course soup, add 12 ounces of strips of raw chicken when you add the beans and corn
14
Or add 12 ounces chopped cleaned shrimp after you have added the beans and corn and cook for 2 minutes to cook through