Fire-Roasted Tomato and Black Bean Soup with Fresh Salsa
"I have this soup categorized as gluten-free so take care to read labels on chicken broth to make sure the broth you are buying truly is gluten-free. If you are using fresh corn kernels in the salsa, make sure the corn has been steamed/cooked before using as fresh, uncooked corn kernels won't be very tasty...."
INGREDIENTS
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1 tablespoon oil (canola, vegetable, olive, coconut)
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1 red onion, coarsely chopped
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3 cloves garlic, finely minced or pressed
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1 teaspoon dried oregano
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1 teaspoon ground cumin
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1 teaspoon chili powder
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2 cans (14-ounces each) fire-roasted diced tomatoes, undrained
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2 cans (15-ounces each) black beans, rinsed and drained
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2 1/2 cups low-sodium chicken broth
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1/2 teaspoon salt
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1/2 teaspoon pepper
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Squeeze of fresh lime juice, a couple teaspoons
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1/2 cup finely chopped red onion
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1 clove garlic, finely minced or pressed
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1 cup fresh or frozen corn kernels (thawed if frozen)
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1/2 cup chopped red pepper
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1/4 cup chopped cilantro
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Squeeze of fresh lime juice
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Salt and pepper
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