2T Canola Oil
1 Red Pepper - seeded and chopped
1 Green Pepper - seeded and chopped
1 Red Onion, chopped and finely diced
2 Cloves Garlic - minced
2T Fresh Oregano (or 2tsp dried)
1T Cumin
1T Chili Powder
2 Jalapeno Peppers - seeded and chopped
3 Fresh Tomatoes or 1C diced canned tomatoes with juice
4C Cold Water (or Chicken Stock)
1 Fresh Squeezed Lime
1 Can Black Beans, drained and rinsed
2C Fresh or Frozen Corn Kernels
Fresh Cilantro - chopped
Fresh Tortilla Chips - crushed
Grated Monterey Jack Cheese
Kosher Salt

--

Heat the canola oil in a sauce pot over medium-high
heat. Saute the red and green peppers, onion, garlic,
oregeno, cumin and chili powder for 3 minutes, until
the onion is translucent, stiring often. Add the
jalapeno and tomatoes; continue stirring for one
minute. Add the fresh lime juice & cold water.

Bring the soup to a boil, reduce the heat and simmer
uncovered for 20 minutes. Add the black beans and corn
and return the soup to a boil. Remove the soup from
the heat, put crushed tortilla chips in the bottom of the bowl, stir in the cilantro & cheese and season with kosher salt.