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Mexi Black Bean and Corn Soup is for Soup.

Mexi Black Bean and Corn Soup takes 60 minutes to prepare.

Mexi Black Bean and Corn Soup takes 30 minutes to cook.

Mexi Black Bean and Corn Soup makes 10 servings.

The ingredients for Mexi Black Bean and Corn Soup are:

2 cans whole kernal corn, drained
4 cups Chopped tomatoes
1 cup chopped Bell Pepper
1 cup water
1 tsp paprika
1 can black beans, drained
1/2 large or 1 small onion chopped
2 - 3 jalapeno peppers, chopped, seeded
2 cloves garlic
1 T olive oil

Here is how you make Mexi Black Bean and Corn Soup:

Makes approximately 10 1 cup servingsBring water, bell pepper and tomatoes to a boil, add corn and paprika and simmer for 10 minutes. Remove 1/2 of mixture and blend until smooth. Return to soup pot. Saute onion and garlic in olive oil until onion is clear. Place in blender with black beans and 1/2 cup of tomato based mixture. Blend until smooth. Return to the soup pot and simmer until thoroughly heate, approximately 10 minutes. Garnish with grated mexi cheese and serve with tortilla chips or mexi cornbread. (not included in nutrient information)Number of Servings: 10Recipe submitted by SparkPeople user GANDYWHITE.

The nutritional information for Mexi Black Bean and Corn Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 128.4

• Total Fat: 3.7 g
• Cholesterol: 0.0 mg
• Sodium: 658.9 mg
• Total Carbs: 21.6 g
• Dietary Fiber: 4.4 g
• Protein: 4.3 g

Mexi Black Bean and Corn Soup is Mexican cuisine.