This soup is hard to make look appetizing in a picture! I took a lot of shots (and even brought in Brian for backup) and though you may not believe me, this picture looks the tastiest. So you’ll just have to trust me this time. This recipe is so easy, it’s a great week night meal. It also makes for great leftovers.
2 cans black beans
1 can pinto beans
1 can or 2 ears of roasted corn
16 oz. chunky mild salsa – check back soon for a great new salsa recipe!
1 medium zucchini squash
2 cups vegetable or chicken broth
2 tbsp. chili powder
1/3 cup fresh cilantro, chopped
1 tbsp. cumin
1 tbsp. fresh lime juice
1 tsp pepper
1/2 tsp salt
Combine all the ingredients and let simmer for 30 minutes. Top with cheddar cheese and serve. You can also add 2-3 cups boiled shreaded chicken. If you add the chicken be sure to add some additional broth to make it the consistency you like.