1 cup corn (frozen or canned-drained)
1 can Ro-Tel tomatoes (we use milder)
Broth to cover (vegetable or beef)
1/2 tsp cumin
Cook all ingredients in a pot until enough of the beans break up to make it soupy-thick. Season with salt and cayenne pepper to taste (we don’t add any of either). Top with cilantro, warm tortilla strips, Monterey Jack cheese, crushed tortilla chips, sour cream… anything to make it less healthy.
**I made this for dinner tonight. To try and make it more kid-friendly I used 3 cups (2 cans) of beans and half the water (so it would be scoop-able with tortilla chips). I added pepper, cheese, and sour cream. Amanda liked it, the others not so much. Overall it wasn't too bad. I think you all might want to play with the spices a bit - or maybe just go with a spicier version of the Ro-Tel tomatoes.
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