Yes, yet another soup. I know, I know. But we've been so cold! I actually didn't even take a picture of this one because I didn't think it warranted keeping. I was wrong. This is a waaay quick soup that's really light, so it goes well with a gooey cheesy sandwhich. It's made with stuff I tend to have in my freezer so it's great for last minute, or to use up some frost-bitten items.

Ingredients:
3 cloves garlic, minced or 1 tea garlic powder
1 cup frozen 3 pepper medley (cheaper way to get peppers at Trader Joe's or Tesco)
3/4 cup frozen corn
1 small onion, diced
1/3 cup favorite salsa
4-5 cups vegetable broth (or chicken if you don't have veggie)
1 tea basil
1/4 tea cayenne pepper (if you're not already using hot salsa)
1/4 cup chopped cilantro (I know this isn't a typical frozen item, but I actually never know how to use up the whole bunch of cilantro before it gets wilty. So now I chop up the extra, ziploc it and throw it in the freezer. I'm lovin' this idea)

For optional topping:
crushed tortilla chips
shredded cheddar cheese
1 avocado, diced

Directions:
I was trying to come up with a soup quickly (I had some very hungry folks waiting) so I just threw everything into a pot and let it simmer for 15 minutes. If you have more time you could saute the garlic, corn, pepper and onions for a toastier flavor.