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| Prep Time | 15 minutes |
| Cook Time | 20-30 minutes |
| Servings |
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Ingredients
- 4 cups water warm
- 1 cup grape, tomatoes plus 1/2 cup more for dicing
- 1 pc carrot large
- 1/2 pc red bell pepper with seeds removed
- 1/2 pc onion medium yellow
- 1 pc avocado halved (1/2 goes in soup and 1/2 diced for topping)
- 1 small handful cilantro fresh
- 1 tsp herb seasoning salt-free
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp salt
- Tobasco sauce to taste (a little goes a long way)
- 1 can black beans drained
- 1 can corn drained
- 1 can white beans drained
Garnish:
- cilantro chopped
- grape, tomatoes Diced
- 1/2 pc avocado Diced
- Chips Corn Tortilla (I like organic blue chips)
- Sour Cream dairy free is good
Instructions
- In a high speed blender or large food processor add water, tomatoes, bell pepper, carrot, avocado, onion, cilantro, seasoning, paprika, cumin, garlic powder, chili powder, tobasco sauce, and salt.
- Mix until smooth (you may have to do this in a couple of batches if your blender is smaller).
- Place this mixture in a large soup pan on the stove, over medium heat.
- Add the corn, black beans, and white beans, mixing as you do.
- Heat soup on stove until it is steaming.
- For garnishes chop the tomatoes, cilantro, avocado, and what other vegetables you'd like to use as garnish and put them on a platter or in small serving dishes.
- Crush the corn chips for placing in the bottom of the soup bowls before serving the soup.
- Serve the soup over the tortilla chips and garnish the soup as you'd like. Enjoy!
