Spicy Black Bean & Corn Tortilla Soup

• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 red or chocolate bell pepper, chopped
• 2 jalapeno peppers, chopped finely
• 2 tablespoons extra virgin olive oil
• 6 cups chicken stock or 6 cups vegetable stock
• 6 small tomatillos, chopped
• 1 (10 1/2 ounce) can diced tomatoes with green chilies
• 1 (14 ounce) can black beans, rinsed
• 1 (14 ounce) can mild enchilada sauce
• 1 (16 ounce) bag frozen tex-mex mixed vegetables (corn, black beans, onions, & peppers, or equivalent)
• 1 tablespoon lime juice
• 1 teaspoon salt
• 1/2 teaspoon black & red pepper
• 1 teaspoon cumin
• 1/4 teaspoon oregano
• 4 ounces monterrey jack & colby cheese (shredded)
• 4 ounces sour cream (for garnish)
• tortilla chips (for garnish)
• avocado, slices (for garnish)
• 4 ounces pico de gallo (for garnish)

1. Saute' onion, garlic, & chopped peppers in oil until translucent.
2. Add: chicken or vegetable broth, diced tomatoes, enchilada sauce, black beans & corn, vegetable blend, lime juice, tomatillas, and seasonings.
3. Simmer 20-30 minutes, then thicken with 3-4 tablespoons cornstarch (add cornstarch to a small amount of cool water until dissolved, then stir into pot). If soup seems too concentrated, you may add water.
4. Simmer at a low boil for 10 minutes until thickened.
5. Serve with tortilla chips, cheese, sour cream, pico de gallo and avocado slices for garnish.

onion, garlic, red, peppers, extra virgin olive oil, chicken stock, tomatoes, black beans, enchilada sauce, mixed vegetables, lime juice, salt, black red pepper, cumin, oregano, colby cheese, sour cream, tortilla chips, avocado, gallo

Taken from www.food.com/recipe/spicy-black-bean-corn-tortilla-soup-409637 (may not work)