Saturday, September 22, 2012

Mexican Tortilla Soup

1 can whole kernal corn, or 2-3 fresh ears of corn
4 cups vegetable broth
1 15 oz can black beans, rinsed and drained
1 10 oz can diced tomatoes and green chilis,
2 corn tortillas, sliced into 1/4'' strips
1 fresh avocado
fresh lime
sour cream

Mix all ingredients except tortillas into a large saucepan or stock pot. Simmer over medium heat until heated through.

Fry the tortillas and serve on top with avocado, lime and sour cream.