A medley of corn, soybeans and fresh vegetables comprises this easy-to-make satisfying meal in a bowl.
1 Tbs. vegetable oil
1 large onion, chopped
1 jalapeno pepper, seeded and finely chopped
1 clove garlic, minced
3 cups low-sodium vegetable broth
½ tsp. dried oregano
1 small zucchini, sliced ½-inch thick
1 ½ cups cooked black soybeans (if canned, rinsed and drained)
1 cup canned whole tomatoes, chopped
2 Tbs. fresh lime juice
4 Tbs. shredded Jack cheese
4 tsp. chopped cilantro (optional)
2 cups yellow corn tortilla chips
- In large saucepan, heat oil over medium-high heat. Add onion, jalapeño and garlic and cook, stirring often, until onion is slightly soft, about 4 to 5 minutes. Add broth, oregano, zucchini, soybeans and tomatoes. Cook, stirring occasionally, until zucchini is almost soft, about 3 minutes. Stir in lime juice.
- Ladle soup into bowls and top each serving with some cheese and cilantro if using; top with tortilla chips. Serve hot with hot sauce on the side.