Mexican corn and bean soup

I love soup. It's great for work lunches, warms you up on these fall days and is perfect for using up any leftovers you have in your fridge. I've made Mexican bean soups religiously for the past year because they are cheap, healthy and delicious. This is a combination of many recipes I've tried. It will fill you up and the flavor is fantastic. If you have some cooked veggies, leftover chicken, cooked noodles or quinoa in your fridge, add it! Can't go wrong with this soup as the base :)

MEXICAN CORN AND BEAN SOUP

2 Tbsp. olive oil

1 large onion, finely diced (might I suggest: food processed)

4 cloves garlic, finely chopped

1 Tbsp. cumin

1 Tbsp. chili powder

1 Tbsp. Sriracha sauce

4 cups chicken broth

2 cups tomatoes, finely chopped (again, food processor!)

1 pkg. frozen corn

Salt and pepper to taste

2 cans or 3 cups cooked black beans

1/4 cup cilantro, chopped

avocado, Parmesan cheese, fresh salsa and tortilla chips for garnish

1. Fry the onion, garlic and spices in the oil for 5-6 minutes.

2. Add the broth, tomatoes and corn; simmer for 20 minutes over medium heat.

3. Add salt and pepper to taste at this point.

4. Add the beans and cilantro, bring to a boil and then remove from heat.

5. Serve garnished with sliced avocado, Parmesan cheese and chips.