Vino

Mexican Soup
Source:Lori’s Kitchen
Prep Time:1-10 Minutes
Servings:6

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Quick, easy and delicious, this soup was born out of Lori’s attempt to recreate the black bean soup at Mambo Grill in Chicago’s Near North (it’s not quite the same). Great for lunch with grilled cheese and hummus sandwiches or as a quick dinner with spanish rice.

Ingredients:

1	cup	onion (white) chopped
.25	cup	pepper (green) chopped
.25	cup	pepper (red) chopped
2	can	black beans
1	cup	vegetable stock
.75	can	tomatoes, tomatoes (mexican)
1.5	teaspoon	mustard (powder)
1	small	chiles (green) chopped
.5	cup	cheddar cheese cubed (large)
.5	can	corn drained
1	teaspoon	red pepper flakes
	to taste	salt
	to taste	black pepper
2	tablespoon	sour cream , optional
2	tablespoon	cilantro chopped

Directions:
Chop onion, peppers, chiles, cilantro and cheese roughly (just enough for easy blending in blender).

Warm vegetable stock on stove.

Put onion, peppers, cheese, tomatoes, vegetable stock, chiles, mustard power and 1 1/4 cans of black beans in blender. You can add sour cream a this point also, if you would like.

Blend on high/liquify setting until smooth. (I like to alternate between high and medium speeds to change the sound of the blender and stave off boredom).

Put drained corn and remaining black beans and juice into blender. Blend for 3-5 seconds on stir/low setting.

Pour soup into large pot and place on stove.

Heat on medium/high heat until it comes to a low boil. Simmer for 5-7 minutes.

Top with grated cheddar cheese and/or sour cream and crushed tortilla strips. Serve hot.