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.
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