- 2 tablespoons canola oil, divided
- 1 finely chopped medium onion
- 2 large cloves minced garlic
- 1/2 teaspoon ground cumin
- 1 (32 ounce) can low sodium chicken broth
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can BUSH'S® Black Beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 8 corn tortillas cut in half then into 1/4-inch wide strips
- Optional Toppings
- 1 cup shredded low-fat Monterey Jack or low-fat Mexican blend cheese
- 1 pitted, peeled and diced avocado
- 1/3 cup chopped fresh cilantro
- 1/3 cup reduced-fat sour cream
- Heat 1 tablespoon of oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook, stirring frequently, until golden, about 7 minutes. Stir in the garlic and cumin and cook an additional 1 minute.
- Add the chicken broth, tomato sauce, beans, corn and stir to combine. Raise the heat and bring to a boil. Reduce the heat and simmer for 10 minutes.
- To add more body to the soup, whisk together the cornstarch and water in a small bowl. Bring the soup back up to a boil, stir in the slurry, and cook, stirring constantly, until mixture thickens slightly, about 2 minutes.
- Meanwhile, pre-heat the oven at 400 degrees F. Place the corn tortilla strips in a large bowl and toss with the remaining 1 tablespoon oil until well coated. Place on a baking sheet and cook until golden and crispy, about 10 minutes, stirring halfway through to ensure even cooking.
- To serve, ladle the soup into individual bowls. Add optional toppings, as desired.