This recipe is adapted from one published in the 2009 Milk Calendar from the Dairy Farmers of Canada. The original recipe calls for chicken and this version is meat-free.
Finely dice:
1 cooking onion
1 red pepper
1 jalapeno pepper
Cook until soft in 1 tbsp of vegetable oil or butter
Sprinkle 2-1/2 tbsp flour on cooked vegetables and stir it in thoroughly. Add
2 cups vegetable broth
1/4 cup tomato paste
1 tbsp chili powder
1 tin rinsed black beans
1 cup canned or frozen corn*
Handful of baby or chopped spinach
Cook over medium heat stirring until soup thickens
Add
2-1/2 cups milk of choice and heat through.
Top soup with broken tortilla chips, cilantro, diced tomato, grated cheese, lime juice as desired.
*I did not have corn on hand and added 1 cup of frozen edamame instead. The recipe is very versatile.
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