This is one of favourite soups ever. It fits with all seasons and gives you a necessary boost of energy no matter what time of the day.
I love all the flavours in this soup. You have some mild spice with the salsa, some salty with the corn and beans, and some more flavourful elements with the cilantro and green onions.
This soup can be served with many different things. I have had it with a slice of toast or bread before and I’ve also had it with cheddar biscuits (which I highly recommend on a cold day). For this specific recipe, I served it with nacho chips and slices of avocado.
Ingredients: 1 can black beans, 1/2 can corn, 1/2 cup chunky salsa, 1.5 cups chicken broth, 1 cup shredded aged white cheddar cheese, 1/2 cup finely chopped green onions, 1/2 cup deseeded jalapeños, 2 avocados, 1 cup chopped cilantro, 2 4 tbsp plain Greek yogurt, nacho chips (amount varies on preference).
Instructions: add chicken broth, salsa, beans, corn and jalapeños to a large pot and bring to a boil. Scoop into bowls and top with cheese, cilantro, green onions and two scoops (in each bowl) of Greek yogurt (‘sour cream’). Place nachos and sliced avocado on the side.
On a rainy day, cozy up with this recipe!