1 Spanish onion, finely chopped

1 jalapeño pepper, finely chopped

2 tablespoons (30 ml) vegetable oil

4 cloves garlic, finely chopped

5 cups (1.25 litres) chicken broth

1 can 28 ounces (796 ml) diced tomatoes

1/2 teaspoon (2.5 ml) ground cumin

2 cans 19 ounces (540 ml) black beans, rinsed and drained

2 cups (500 ml) corn kernels, fresh or frozen

Salt and pepper

8 merguez sausages, pricked with the tip of a knife

1/2 cup (125 ml) fresh cilantro, chopped

1/2 cup (125 ml) sour cream

In a large saucepan, sauté the onion and pepper in the oil over medium heat. Add the garlic. Cook for 1 to 2 minutes while stirring.

Add the broth, tomatoes and cumin. Bring to a boil. Cover and simmer for 10 minutes.

Add the beans and corn. Simmer for 5 minutes. Season with salt and pepper.

While the soup simmers, cook the sausages in a skillet over medium heat for about 10 minutes. Cut into 1-cm (1/4-inch) slices. Add the sausage and cilantro to the soup. Simmer for 5 minutes.

Garnish each serving with sour cream and cilantro, if desired.

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