Tortilla, Corn and Tomato Soup

 I just made this last night and could not wait to share it with you. It’s oh so tasty. It's a great starter soup for fajitas, burritos or quesadillas. Feel free to add more hot sauce for a little extra kick
 

2 tsp extra virgin olive oil
1 cup onions, chopped
1/2 cup green pepper, chopped
2 tsp garlic, minced

3/4 cup corn


2 cups vegetable stock and 2 cups water
3/4 cup black beans, rinsed and drained
3 Tbsp basmati or jasmine rice
2 tsp hot sauce


1 cup plum tomatoes, diced
2 1/2 tsp cornstarch (mixed with 1 Tbsp water)
1/4 tsp freshly ground pepper


2 cup of corn tortillas, lightly broken


Add olive oil to large pot over medium heat. Cook onion, green pepper and garlic, stirring occasionally, for 5 minutes or until onions are golden in colour. Stir in corn and cook for 5 minutes.

Stir in stock, water, black beans, rice and hot sauce. Bring to a boil reduce the heat to a simmer and cook for 12 minutes. Add the tomatoes, cornstarch mixture and pepper. Simmer for 2 minutes until slightly thickened. Ladle into bowls and garnish with tortilla pieces before serving. Serves 4