South of the Border Tortilla Soup

This soup is EASY to make, with one pot you can have dinner in 25 minutes! Garlic, onions, green bell pepper, jalapenos, corn, tomatoes, black beans and a blend of spices create an incredibly flavorful soup that will be enjoyed until every last drop is gone. I have full confidence and faith in this recipe. I could open a soup shop, I love soup, it is so good and delicious! It must run through my veins, my dad used to be a chef on the Navy and would often spend hours over the stove at home making savory soup. This is made quick yet with so much flavor you would never know one didn't spend hours in the kitchen. ENJOY! 

Ingredients:
1 Cup Onion - Chopped
1 Tbsp Minced Garlic
1/2 Cup Green Bell Pepper - Chopped
1/2 Cup Jalapeño Peppers - Chopped 
3 Cups Chopped Tomatoes (Ripe / Fresh)
3 Cups Filtered Water - Divided
1 1/2 Cups Cooked Black Beans (Rinsed)
​1 Cup Cooked Corn (fresh off the cob)
1 1/2 tsp Sea Salt
1 tsp Ground Black Pepper
1 tsp Ground Cumin
1 tsp Paprika (I used Spanish)

Peaceful Preparation:

1. Pour 1 cup of water in a medium-large pot over medium-high heat. Add the chopped onions and sauté until soft, about 3-5 minutes. Add 1 tbsp of garlic and mix until fragrant.
2. Add the chopped bell peppers and jalapeño (if you don't like it spicy, use mostly green bell with a little or no jalapeño ). Sauté  until soft, about 3-5 minutes.
3. Add the balance of the ingredients. Bring to a boil, simmer for a total of 15 minutes. Serve hot with tortilla chips, strips or tostadas. Dig in!!!