- 1 Tbsp. olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 quart chicken broth
- 2 (15 oz) cans of black beans, drained
- 2 cups corn, either fresh or frozen
- 1 can stewed tomatoes
- 1 -2 Tbsp Art of Chipotle, Chipotle Paste (depending on heat preference)
- 1/2 tsp dried oregano
- Salt & Pepper
Saute the onions in a saucepan over medium heat. Add the garlic and saute for another couple of minutes. Add chicken broth and remaining ingredients and bring to a simmer, stirring occasionally. Reduce heat to low and gently simmer for 20 minutes. With a potato masher, mash some of the beans and let simmer for another 10 minutes. Add salt and pepper to taste.
Top with sour cream, avocado and for a real treat, add crisp bacon chunks.