This soup is made with just about everything you like about Tex-Mex cuisine: the black beans, the corn, the avocado and cilantro…. We could go on!
What You Need
Original recipe yields 6 servings
1 cup chopped onion
1 large fresh jalapeño pepper, seeded, finely chopped
1 Tbsp. minced garlic
1 tsp. ground cumin
1 Tbsp. olive oil
1 qt. (4 cups) water
2 cups frozen BOCA Veggie Ground Crumbles
1 can (15 oz.) black beans, undrained
1 cup frozen corn
1 avocado, chopped
1/4 cup chopped fresh cilantro
1 lime, cut into 6 wedges
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Let's Make It
Cook onions, peppers, garlic and cumin in hot oil in large saucepan on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently.
Add water and crumbles; stir. Bring to boil. Stir in beans and corn; cook 2 min. or until heated through.
Ladle into bowls; top with avocados and cilantro. Squeeze lime wedge over each bowl of soup.
Top each serving with 1 Tbsp. chopped tomatoes.
Don't have a jalapeno pepper? Use 1/2 tsp. crushed red pepper instead.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 10g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings, 1 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.