Tis the season for chili soups. As the weather gets cooler, don’t miss out on this nothing else added quick way to make your chili soups. Simply pour the beans, add spices, and meat or vegetables. Then, boil and serve.
Red Bean Soup with Corn
Cooking time: 25 minutes Serving size:4
1/2 cup Neliquick Red beans
2 cups water
1 15 ounce can of white corn drained (or 2 cups fresh corn off the cob)
1/2 small white onion, diced
1 14 ounce can enchilada sauce
1/4 teaspoon chili powder
1/4 teaspoon salt
1 4 ounce can diced green Chiles
1 14 ounce can diced tomatoes with the juice
1) Sauté onion in a pot with a little olive oil until golden. About 5-7 minutes.
2) Add salt and chili powder and stir until fragrant. Less than 1 minute.
3) Add beans, water and remaining ingredients. Stir and let simmer for about 20 minutes.
The soup will thicken while cooking.