Black Bean and Sweet Corn Soup with Cilantro and Lime
Rating
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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
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!
Step 8
Save recipe for the next time?
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.
