2ears of fresh cornkernels removed (or 1 cup frozen corn)
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Instructions
Put the chopped onions, garlic, and olive oil in a soup pot and heat over medium until the onions start to brown, about 5 minutes.
Raise heat to high, add broth, drained beans, and remaining can of beans with juice. Add the corn and spices.
Stir well. Cover the pot, and bring to a boil. Reduce heat to low, and simmer to blend flavors, about 5 to 10 minutes, stirring occasionally.
Stir in the vinegar. Serve hot, and top with tortilla chips, guacamole, or chopped avocado.
Notes
You can use frozen chopped onions and frozen corn in this recipe if you like.Feel free to add more vegetables if you wish! Try adding red bell peppers, celery, or carrots.Store leftover soup in the refrigerator. It should stay fresh for about 5 days.You can freeze this soup. Place in a freezer safe container and freeze for up to 3 months.