Fire-Roasted Tomato and Black Bean Soup with Fresh Corn Salsa

INGREDIENTS

1 tbsp

oil (canola, vegetable, olive, coconut)

red onion, coarsely chopped

3 cloves

garlic, finely minced or pressed

1 tsp

dried oregano

1 tsp

ground cumin

1 tsp

chili powder

2 cans

each) fire-roasted diced tomatoes, undrained

2 cans

each) black beans, rinsed and drained

2 1/2 cups

low-sodium chicken broth

1/2 tsp

salt

1/2 tsp

pepper

Squeeze of fresh lime juice, a couple teaspoons

1/2 cup

finely chopped red onion

1 clove

garlic, finely minced or pressed

1 cup

fresh or frozen corn kernels (thawed if frozen)

1/2 cup

chopped red pepper

1/4 cup

chopped cilantro

Squeeze of fresh lime juice

Salt and pepper