This soup is incredibly delicious and super easy to make. It has very little added fat and still tastes full bodied. Win!
- 3 Anaheim chiles
- cooking spray
- 1/2 tbsp vegetable oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 2 tsps chili powder
- 1 tsp dried oregano
- 1 tbsp cumin
- 1 (28 oz) can fire roasted, diced tomatoes
- 3 cups vegetable broth
- 1 tbsp brown sugar
- 1 cup corn kernels
- 1 can black beans, rinsed and drained
- salt and pepper to taste
- 1 avocado, chopped
- Tortilla chips
- Cheddar Cheese
- Preheat broiler. Spray baking sheet with cooking spray. Cut tops off chiles then slice in half lengthwise. Remove seeds and ribs. Place pieces on baking sheet with skin sides up. Spray lightly with more cooking spray. Broil for 5 to 10 minutes or until skins are blistered and black. Remove from oven. When cool enough to handle, remove skins and place in blender.
- Heat vegetable oil over medium heat. Add onions and cook until softened and translucent, about 10 minutes. Add garlic, chili powder, oregano and cumin and cook for one more minute.
- Add onions to blender along with fire roasted diced tomatoes. Puree until smooth. Pour into pan.
- Cook over medium heat, stirring constantly until thickened like tomato paste. Add vegetable broth and brown sugar and bring to a boil. Then, reduce heat to a simmer. Cook for 40 minutes.
- Add corn and beans and continue to simmer until heated through. Season with salt and pepper to taste.
- Top with chopped avocado, tortilla chips and cheddar cheese.