4Add about two tablespoons of Graza olive oil to the pot.
5Add the diced onion and jalapeño to the heated oil in the pot.
6Cook for a few minutes until softened.
7Press six cloves of garlic into the pot.
8Add a pinch of salt, one teaspoon of chili powder, two teaspoons of paprika, and two teaspoons of cumin to the pot.
9Mix all the ingredients well.
10Add one can of diced tomatoes with chili-style seasoning to the pot.
11Pour in four cups of vegetable broth.
12Let the flavors combine and bring to a simmer.
13Add one can of black beans and half a can of corn to the simmering soup.
14Let it cook for another 10 minutes.
15Squeeze the juice of half a lime into the soup.
16Chop green onion and cilantro for topping.
17Dice one avocado.
18Ladle the hot soup into a bowl.
19Top with Fresh Gourmet tortilla strips, green onion, cilantro, grated Miranda Cheese Company checkerboard cheddar cheese, diced avocado, and a dollop of sour cream.
Ingredients
1 Onion
1 Jalapeño
2 tablespoons Graza Olive Oil
6 Garlic cloves
1 pinch Salt
1 teaspoon Chili powder
2 teaspoons Paprika
2 teaspoons Cumin
1 can Diced tomatoes with chili style seasoning
4 cups Vegetable broth
1 can Black beans
0.5 can Corn
0.5 Lime
1 Green onion
1 handful Cilantro
1 Avocado
1 bag Fresh Gourmet Tortilla Strips
1 block Miranda Cheese Company checkerboard cheddar cheese