Mexican Soup

I had to go to the dentist the other day to get some work done. I knew I was going to have a tender tooth when I got home that evening and decide soup would be the ideal meal to have for dinner - so much less chewing involved! Bored with all the soups I usually make I decided to make a "chilli, corn and black bean soup" from my Marie Claire cookbook. Unfortunately the supermarket near me did not have any black beans (fresh, canned, dried or otherwise), so as usual a little improvising went on. This is the recipe I ended up using. It was enough for four people (a very filling dinner and lunch the next day for Nath and I).

Ingredients ~

• 3 ears of corn
• olive oil
• 1 red onion, finely diced
• 1 clove garlic, crushed
• 1 red chilli, finely chopped (remove the seeds if you don't want it to be that hot)
• 1 tspn smoked paprika
• 2 tablespoons tomato paste
• 1 litre chicken stock
• 1 can red kidney beans
• natural yogurt to serve

To Cook ~

• Saute the red onion, garlic and chilli in a little olive. Whilst this is happening with a very sharp knife cut all the corn kernels off the ears of corn.
• Once the onion etc is soft and transparant add the corn kernels, tomato paste and paprika and stock to the pan and fry for 2 minutes. 
• Add the stock and kidney beans and bring the soup to the boil.
• Reduce the heat and simmer for 15 minutes
• And wolah you are done :) Serve into bowls and top with some natural yoghurt and a sprinkle of paprika. 
• I served mine with some turkish bread sprinkled with paprika as well. Enjoy :)