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2 carrots chopped
2 celery stalks chopped
1/2 onion chopped
1 large jalapeno pepper chopped (for mild, remove seeds and white ribbing)
small can of chopped tomatoes, drained
1 can black beans, drained and rinsed
1 can sweet corn, drained
1 can low fat, low sodium chicken stock
1 small can tomato sauce+ 1 can full of water
2 tbs cumin
1tbs (or less) cayenne
1tbs each granulated garlic + onion powder
1tbs smoked paprika
In a large pot with a small amount of vegetable oil or butter, sautee carrots, celery, jalapeno and onion over medium heat till tender. Add chicken broth and scrape up veggie bits from bottom of pan (deglaze) add the remaining ingredients (tomatoes-smoked paprika) and salt and pepper to taste. Stir and cook over heat for 15-20 minutes. Serve with crushed tortilla chips, shredded cheddar cheese, and sour cream!
2 celery stalks chopped
1/2 onion chopped
1 large jalapeno pepper chopped (for mild, remove seeds and white ribbing)
small can of chopped tomatoes, drained
1 can black beans, drained and rinsed
1 can sweet corn, drained
1 can low fat, low sodium chicken stock
1 small can tomato sauce+ 1 can full of water
2 tbs cumin
1tbs (or less) cayenne
1tbs each granulated garlic + onion powder
1tbs smoked paprika
In a large pot with a small amount of vegetable oil or butter, sautee carrots, celery, jalapeno and onion over medium heat till tender. Add chicken broth and scrape up veggie bits from bottom of pan (deglaze) add the remaining ingredients (tomatoes-smoked paprika) and salt and pepper to taste. Stir and cook over heat for 15-20 minutes. Serve with crushed tortilla chips, shredded cheddar cheese, and sour cream!
