I got this recipe from chef Tom Skold at a soup and salad cooking class. Be careful to use just a little of the sriracha sauce until you know how spicy you like it. It’s very potent stuff!
2 T. olive oil
1 medium white onion, diced
6 garlic cloves, chopped
2 tsp. cumin, ground
2 C. chicken stock
2 – 10 oz. cans tomatoes with green chilies (Rotel)
2 – 15 oz. cans black beans, drained
1 1/2 C. Frozen corn
Salt, to taste
Sriracha hot chili sauce, to taste
Sour cream, to garnish
Heat olive oil in a quart saucepan and sweat the onion until translucent. Add garlic and cumin and cook another two minutes.
Add stock, tomatoes and chilies, and beans. Bring to a boil. Puree part of the soup (a little more than half) to give it some body. Add the corn and season to taste. Serve in warm bowls garnished with crumbled tortilla chips and dollops of sour cream.
Serving size: 6