1 onion, chopped [½ onion] 1 red bell pepper, chopped [didn’t use]
1 bag frozen corn, rinsed and drained
1 can black beans, drained
1 can chopped green chilis [used roasted Hatch chiles]
1 can fire roasted tomatoes [used tomatoes we put up]
1 box veggie broth [used chicken broth, fresh]
2 tbsp chili powder [used Salsa spice from Penzeys]
2 tbsp cumin[used garlic]
salt and pepper to taste
Saute the corn until charred around the edges, then add in the onion and bell pepper, cook until soft. Add in the spices and saute another minute or so, to release the full flavor of the spices. Combine the rest of the ingredients and cook until bubbling. Serve over fresh tortilla chips and top with sour cream, cheese, a slice of lime, chopped avocado, cilantro and hot sauce.
This was warm and tasty… will make again!