It's time for soup -- the best time, like ever. Here's something warm while it's still cold outside (unless you're in a warmer city, then everyone secretly hates you...but I am telling you that you can still have soup while it's warm and sunny out!)
What You'll Need:
1 tablespoon olive oil
1 can of crushed tomatoes
1/2 green bell pepper (chopped)
1/2 white onion (chopped)
1 tablespoon of chili powder
1 can of whole kernel corn (drained)
1 can black beans (keep liquid from can)
1 avocado (peeled, pitted, and diced)
3 cloves garlic (minced)
Green chile peppers (chopped)
3 cups of water OR vegetable broth
Salt & pepper to taste
How To Make It:
1) Heat the oil in a large pot over medium heat. Stir in the peppers, onion, garlic, and cook for five minutes, or until vegetables are tender.
2) Then mix the crushed tomatoes. Pour about 3 cups of water into pot. Then add the chili powder, black beans, and corn.
3) Bring to a simmer (low-heat) and cook for about 30 minutes -- stirring occasionally. Add more spices to your liking. Great seasonings to use: taco seasoning, adobo, sazon, cayenne pepper.
4) Serve. Add tortilla chips and chunks of avocado.