“Colophon Cafe” Inspired Mexican Corn & Bean Soup

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  • 1 medium finely diced onion
  • 3 cloves of minced garlic
  • 1 15 ounce can diced tomatoes
  • 2 15 ounce cans drained red kidney beans
  • 1 24 ounce can vegetable juice
  • 3 teaspoons chili powder
  • 1 teaspoon sugar
  • 1/3 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 1 pound bag frozen corn
  • Sour cream
  • Tortilla chips

Sauté onion and garlic in a little olive oil in a large pot.  Add tomatoes, beans and vegetable juice and heat to a slow boil.  In a small bowl mix together chili powder, sugar, pepper and cumin. Add a bit of hot water to form a paste.  Add to pot. Add corn and heat to a slow boil, reduce heat and simmer for about 20 minutes.

Garnish with sour cream and tortilla chips if desired.

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