saute one onion and two garlic cloves until translucent. then add one 28 oz can of whole tomatoes and one can of black beans (with juices), stirring for about five minutes. add in 3 tbsp cumin and 1 tbsp of chili powder, plus salt and pepper to taste. transfer the mixture to a blender and mix until smooth. set aside. using the same pot as before, sautee 3-4 zucchini until they soften slightly. add your tomato/black bean mixture back to the pot, add some frozen corn and throw in a pablano pepper. let simmer for 30 minutes and serve.
one pot enchilada soup
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