Soup chili, corn and black beans
Ingredients
Features
Description
With a sharp knife, cut the corn kernels from the cob. Put a large pan on moderate heat and fry it in olive oil, onion, garlic and chili for about 5 minutes, until the onion is soft and translucent. Then pour the broth and place the corn, tomato paste and paprika. Bring to a boil, reduce heat and simmer another 15 minutes. At the last moment, add the beans. Ladle the soup into warmed cups, season each portion with a spoon of sour cream, sprinkle with paprika and garnish with coriander leaves.
Translated by site: wday.ru
