1-cup corn kernels
3 cans organic black beans, rinsed drained and divided
1 ½ cups fat-free, low sodium chicken broth
1 can non-salt-added diced tomatoes, undrained
1-tablespoon Chile paste
Heat a Dutch oven style pan over medium-high heat. Coat the pan with cooking spray. Add the corn to the pan, and sauté for 4 minutes or until lightly browned, stirring occasionally. Combine 2 can of beans and chicken broth into a blender; blend until smooth. Add the bean mixture, remaining can of beans, tomatoes, Chile paste, and salt to corn. Stir to combine, and bring to a boil. Cover the pan and reduce to heat to medium. Let the soup simmer for about 15 minutes, while stirring occasionally.