1 Tbsp. olive oil
1 medium onion chopped
2 stalks celery, thinly sliced
1 small jalapeno pepper, finely diced
1 28 oz. can diced tomatoes
1 15.25 oz. can whole kernel corn, no salt added, drained
1 15 oz. can black beans, drained and rinsed
1 cup chicken broth (1 used 1 cup water and 1 tsp. chicken base)
1 tsp. cumin
Chopped cilantro to garnish (optional)
Makes 7.5 cups; about 6 servings
Sauté onion, celery, and jalapeno in olive oil in bottom of a 3 quart or larger pot until onions are translucent and celery is softened. Add tomatoes, corn, black beans, broth, and cumin. Simmer until heated through. Serve with garnish of chopped cilantro if desired.