Ingredients
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon ground cumin
– 1 can (400g) diced tomatoes
– 4 cups vegetable broth
– 2 cans (400g each) black beans, rinsed and drained
– 1 cup corn
– 2 avocados, diced
– Tortilla chips
Method
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft.
2. Stir in the minced garlic and ground cumin, cooking for another minute.
3. Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil.
4. Reduce the heat and add the black beans and corn. Let it simmer for about 10 minutes.
5. Serve the soup in bowls, topped with diced avocado and tortilla chips.
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