Summer Salsa Soup

• 2 lbs tomatoes, seeded, chopped and divided
• 1 red pepper, seeded, chopped and divided
• 34 cup sweet onion, chopped
• 1 garlic clove, chopped
• 1 jalapeno pepper, seeded and minced
• 34 cup corn
• 1 cup cilantro salsa
• 13 cup water
• 1 (15 ounce) can black beans, rinsed and drained
• 1 tablespoon olive oil
• 34 teaspoon salt
• 2 tablespoons lime juice
• 1 cup tortilla chips, broken

1. Put half of the tomatoes and bell pepper in a food processor.
2. Add all of the onion, garlic and chili, and process to a puree.
3. Pour into a bowl.
4. Stir in the remaining tomatoes and red pepper.
5. Add the corn, salsa, water, beans, olive oil, salt, and lime juice.
6. Refrigerate until chilled, at least 1 hour.
7. Serve cold, topped with broken tortilla chips.

tomatoes, red pepper, sweet onion, garlic, pepper, corn, cilantro salsa, water, black beans, olive oil, salt, lime juice, tortilla chips

Taken from www.food.com/recipe/summer-salsa-soup-321896 (may not work)