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Prep Time: 5 Minutes Cook Time: 23 Minutes |
Ready In: 28 Minutes Servings: 6 |
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Quick and easy. Make it as spicy as you like! Ingredients:
2 teaspoons olive oil |
1 cup chopped onion |
1/2 cup chopped red bell pepper |
3 -4 garlic cloves, minced |
1 small jalapeno pepper, seeded and chopped, use as little as much of the pepper as you like (optional) |
2 teaspoons cumin |
1/4 teaspoon cayenne pepper, more to taste |
1/4 cup chopped fresh cilantro |
3 cups chicken broth |
2 (15 ounce) cans garbanzo beans, rinsed and drained |
2 cups frozen corn, thawed |
1 (15 ounce) can diced tomatoes, undrained |
low-fat sour cream, for dalloping (optional) |
Directions:
1. In a large saucepan, heat oil. Saute the onion, red pepper, garlic and jalepeno (if using it) for several minutes until tender.
2. Add cumin, cayenne, and cilantro; stir and cook for about 1 minute.
3. Add broth, garbanzos, corn, and tomatoes. Heat to a boil.
4. Reduce heat and simmer on low for about 20 minutes.
5. Serve in bowls and dallop with some sour cream, if desired.
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