It started with a can of corn

I am excited to particpate in Foodie Friday hosted by Michael Lee at Designs by Gollum.  Trying to find tasty and healthy recipes can be frustrating.    While flipping through several  cookbooks, I decided to combine a few to come up with a combination that both my husband and I would enjoy.  One of the items in my mix included corn- while strolling the aisles with my six year old "driving" the cart- I spotted for the first time Green Giant's Chipotle White Corn-into the cart it went.  We purchased the other ingredients and went home to start dinner.  Pleased to say it was a hit for both hubby and myself- six year old deemed it too spicy and not to her liking. 

Good for You Chipotle Bean Soup

* 1 teaspoon olive oil

* 1 large onion, chopped

* 3 cloves of garlic, minced

*2 cups of chicken stock

*2 cups corn kernels-your choice

*1 (15 oz) can of black beans, drained and rinsed

*1 cup of salsa-I like medium

*1 teaspoon of chipotle chile powder-McCormicks' avail most markets

*1 teaspoon of cumin, ground

*1 cup of chopped, cooked meat- chicken or pork work well-use leftovers!!

*1 teaspoon dried cilantro

*2 teaspoons lime juice

Heat the oil on medium heat in a soup pot.  Add the garlic and onions and cook, stirring frequently, until golden- around 10 minutes.

Add the broth, corn, beans, salsa, chile powder and cumin, bring to a boil- then reduce heat and cover- simmer 5 minutes.  Stir in your meat and add the remaining items and let the meat heat through.  You may wish to add more spice or lime juice to suit your taste. 

Like most soups- it is even better the next day.   Looking at the picture- I realize that yellow corn would add a much better color than the white corn.