Mexican Corn and Bean Soup

This soup is so easy: a can of this, a can of that. It's really good too. It's perfect for a night when you don't feel like cooking and/or don't have time to cook. Sometimes I put cooked chicken pieces in it. I like to serve the soup with tortilla chips and corn bread.

Mexican Corn and Bean Soup

Ingredients

• 2 teaspoons olive oil
• 1/2 cup frozen chopped onion
• 1 teaspoon ground cumin (or sometimes I use taco seasoning)
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon dried oregano
• 1 cup frozen whole-kernel corn
• 1/4 teaspoon black pepper
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 (15-ounce) can black beans, drained
• 1 (14.5-ounce) can diced tomatoes and green chiles, undrained
• 3 lime slices

Preparation
Heat oil in a large saucepan over medium-high heat. Add onion, cumin, garlic, and oregano; sauté 1 1/2 minutes. Stir in corn, pepper, broth, beans, and tomatoes; bring to a boil. Reduce heat; simmer 10 minutes. Serve with lime slices.

Yield
3 servings (serving size: 1 2/3 cups soup and 1 lime slice)