Salsa Soup Name: Jennifer Miller Base: Maxwell AFB Recipe: This recipe is as simple as opening three cans and bringing the contents to a gentle simmer! If you can’t find canned, gluten-free black beans, grab some dry black beans in bulk and when you simmer them in a pot, add some generous dashes of chili powder, garlic powder, salt, and a few red pepper flakes. You can make your own salsa by finely dicing a few tomatoes, half a red onion, an optional jalapeño for some kick, a bit of chopped cilantro, and the juice of 1 lime. Serves 4 1 can of corn (or corn shaved off of 3-4 corn cobs) 1 can black beans 1 jar or tub of all-natural salsa 100% corn chips (optional) Cheddar cheese for garnish (optional) Empty cans and jars into a medium saucepan over medium heat, stirring to combine. Bring to a simmer, then ladle into bowls. Sprinkle with shredded cheddar cheese, and eat with a spoon and corn chips! You could dress the recipe up with a squeeze of lime juice, some diced onion, and even some diced bell peppers, but its simple form is also delicious. Nutritional info per serving (minus optional ingredients): 130 calories, .8 g fat, 0 mg cholesterol, 112 mg sodium, 255 mg potassium, 26 g carbohydrates, 5 g fiber, 5 g protein.