2-10 ounce cans of diced chiles and tomatoes(Rotel)
1-4 ounce can of diced green chiles
1 cup finely sliced carrots
½ cup frozen corn
1 cup celery, thinly sliced
¾ cup diced onion
¼ cup cilantro, minced
2 tbl chili powder
4 teaspoon cumin powder
2 tbl lime juice
2 teaspoon sugar, or stevia powder
2 tbl butter
2 tbl cornstarch
¼ cup water
Instructions
First, in a small kettle, combine the broths, tomato sauce, diced tomatoes, diced tomatoes and chiles, chopped carrots, celery, onion, corn, cilantro, dry spices, sugar, and butter.
Next, bring the mixture to a boil over medium heat and simmer for 20 to 30 minutes until the vegetables are tender.
Dissolve the cornstarch in water to form a slurry and add it to the kettle. Bring the soup back to a boil and stir for another 2 or 3 minutes and serve warm.
Lastly, garnish with thin sliced rings of red onion, and fresh sprigs of cilantro.
Notes
Dairy Free Sub: use vegan butter in place of the butter.