Ingredients
Directions
- 1
Chop onion and jalepeño. Mince garlic. Drain and rinse the beans. Preheat a large pot over medium heat and add olive oil once hot.
- 2
Add the onion to the pot and sauté for 2 minutes. Then add the the garlic, and sauté for another minute. Add the broth, crushed tomatoes, and beans and bring to a boil over high heat.
- 3
Once boiling, turn the heat down to medium low and bring to a gentle simmer. Option to blend up some of the soup using an immersion blender or by transferring a couple large ladles (of soup) to a blender, then adding it back into the soup. Then, add the jalepeño, cumin, chipotle, bay leaf, and salt and pepper to taste. Let everything simmer for at least 10 minutes, up to 20 minutes.
- 4
In the meantime microwave the corn wrapped in a damp paper towel for 3 minutes if it is not cooked yet. Once the soup is done simmering, remove the bay leaf and add the corn and lime juice.
- 5
Serve with cilantro, avocado, and tortilla chips for dipping.
