2 tsp olive oil
2 medium onions, chopped
3 cloves garlic, minced
3 tsp cumin
1 can (796ml) stewed tomatoes
2 cups chicken stock
1 can (540ml) black beans, drained and rinsed
1 and 1/2 cups corn kernals
2 tsp coarsely chopped packed fresh cilantro
Coarsely chop tomatoes, add to onions along with stock, black beans and corn. Simmer, stirring often, for 10 minutes or until thickened. Stir in cilantro.
Toppings:
cheddar cheese
shredded chicken
sour cream (optional)
fresh cilantro
lime wedges
crisp fried tortilla chips
Serves 6 – about 1 and 1/3 cups each. Make ahead, cover and refrigerate for up to four days.
