Ingredients
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2 teaspoons olive oil
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1 cup chopped onion
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1/2 cup chopped red bell pepper
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3 -4 garlic cloves, minced
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1 small jalapeno pepper, seeded and chopped, use as little as much of the pepper as you like
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2 teaspoons cumin
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1/4 teaspoon cayenne pepper, more to taste
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1/4 cup chopped fresh cilantro
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3 cups chicken broth
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2 (15 ounce) cans garbanzo beans, rinsed and drained
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2 cups frozen corn, thawed
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1 (15 ounce) can diced tomatoes, undrained
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low-fat sour cream, for dalloping
Instructions
- In a large saucepan, heat oil. Saute the onion, red pepper, garlic and jalepeno (if using it) for several minutes until tender.
- Add cumin, cayenne, and cilantro; stir and cook for about 1 minute.
- Add broth, garbanzos, corn, and tomatoes. Heat to a boil.
- Reduce heat and simmer on low for about 20 minutes.
- Serve in bowls and dallop with some sour cream, if desired.