Ingredients
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1 tablespoon olive oil
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1 yellow onion, chopped
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2 carrots, chopped
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2 teaspoons sodium-free chili powder
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1 teaspoon ground cumin
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4 cups low-sodium low-fat chicken broth
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2 (15 ounce) cans low-sodium kidney beans, rinsed and drained
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1 cup frozen whole kernel corn
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1/4 teaspoon fresh ground black pepper
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1 (14 1/2 ounce) can low-sodium stewed tomatoes
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salt, to taste
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1 garlic clove, minced
Instructions
- Heat a large pot over medium heat, and warm olive oil.
- Add chopped yellow onion, minced garlic, and chopped carrots; then cook, stirring as necessary, until tender (about 5 minutes).
- Add chili powder and ground cumin; and cook, stirring constantly, for 60 seconds.
- Add chicken broth, 1 can of kidney beans, frozen whole kernel corn, and freshly ground black pepper; and bring to a boil.
- While soup is heating, place stewed tomatoes and second can of kidney beans in a blender or food processor and puree until smooth; then add to soup.
- Add salt to taste.
- Reduce heat, cover, and simmer for about 15 minutes.
- Let cool a bit before serving.