Black Bean and Corn Stew

need an easy meal.... this soup is perfect for a cold, winter day when you lack time.

4 teaspoons olive oil

1 medium onion, chopped

4 garlic cloves, minced

2 teaspoons cumin

1 can chopped green chiles

2 cans black beans, drained and rinsed

2 cans diced tomatoes

1 can corn, drained

In a stockpot, heat oil over medium heat.  Add onions and saute until soft and tender.  Add garlic and cumin, stirring often.

To the stock pot add chiles, black beans, and tomatoes (with juice), and 2 cups water.  Add salt to taste.  Bring mixture to a boil and then return to medium-low heat and simmer for about 20-30 minutes.  The soup will thicken slightly.  

In a food processor or blender, puree 2 cups of the stew (this will create a thickness).  Return to the stockpot and add the corn.  Simmer until heated throughout.  Serve warm with avocado and sour cream, if desired.