Taco Soup!

This started out as "corn chowder", but it was a bit boring, so I decided Taco Soup would work a bit better - and it did!

Ingredients:
Corn (Again, I forgot to measure!) About two pounds?
Chicken Stock (A pot full)
Butter (Earth Balance, dairy free, soy free, gluten free butter works)
Corn starch (to thicken if needed)
Olive Oil 
1 tomato
1/2 red pepper
1/2 onion
parsley (or cilantro)
Cumin, Paprika, Coriander
1 can of black beans
handful or spinach
some chips for garnish

Boil the corn in the broth until it's cooked.  I used frozen corn, but if you had fresh it would be even better! Use an immersion blender to puree the corn, then strain out all of the gunk.  Add a little cornstarch to thicken the soup if you would like and heat. 
While the corn is cooking, cut up one medium sized tomato, half a medium onion, and about half a red pepper.  Or more if you want. Saute in olive oil (about a tablespoon should be fine.  Add about a tablespoon of cumin and paprika, and maybe two teaspoons of coriander.  If you had chilli powder, I would through that in too....and/or a jalepeno.  If you need more olive oil to coat everything, just add a little more - it will only make the texture of your soup silkier :)  Heat the spices until fragrant, and add to the (already strained) corn soup.
Now add the beans and the spinach (I'm not sure if lettuce would really hold up, but the spinach was for sure a nice touch to have in there!).  Let the soup cook together for about 5 minutes, and then taste and adjust the seasoning as necessary.  Put in a bowl and garnish with some tortilla chips...if there are any left.  (I like to eat while I cook).  If you are eating dairy, this would probably be good with a nice dollap of sour cream on top!