Black Bean and Sweet Corn Soup with Cilantro and Lime

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Two peas & their pod

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Ingredients

1 T olive oil
1 yellow onion, chopped
3 cloves garlic, minced
1 green pepper, chopped
2 cups sweet corn (ours was frozen, no need to thaw)
1 small jalepeno, minced
1 can diced green chiles
4 cans diced tomatoes (I use low sodium)
4 cans black beans, rinsed and drained (I use low sodium)
3 cans vegetable broth (I use low sodium)
2 T chile powder
1 ½ T cumin
1 bunch cilantro, chopped
Salt and pepper, to taste
Juice from 1 lime
Toppings:
Tortilla strips
Pepper Jack cheese
Avocado slices
Cilantro
Lime wedges

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Preparation

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Step 1

In a large soup pot heat olive oil. Add in onion and cook until tender.

Step 2

Add in garlic. Cook for 2 minutes and add in green pepper.

Step 3

Stir in sweet corn, jalepeno, green chiles. Stir and let cook for about 5 minutes.

Step 4

Stir in tomatoes and black beans. Next, add the vegetable broth. Stir in the spices, cilantro, and salt/pepper. Squirt in the fresh lime juice.

Step 5

Let simmer for 30 minutes. Stirring occasionally.

Step 6

Taste, you might need to add more seasoning. I always end up adding a few extra dashes of chile powder and cumin.

Step 7

Serve hot. If you want to add toppings, go for it. It makes the soup even better!

Chef’s notes

Soup is great on its own, but even better with toppings such as baked corn tortillas, Pepper Jack cheese, cilantro, lime wedges, and avocado slices.

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Black Bean and Sweet Corn Soup with Cilantro and Lime

Ingredients

Preparation

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Chef’s notes

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