Description
Warm and comforting soup perfect for fall, with Mexican-inspired flavors.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 4 cups vegetable broth
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 lime, juiced
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, sour cream, tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic, bell pepper, and jalapeño. Cook for 3 minutes.
- Stir in chili powder, cumin, and smoked paprika. Cook for 1 minute.
- Pour in vegetable broth, black beans, corn, and diced tomatoes.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in lime juice and season with salt and pepper to taste.
- Serve hot with desired toppings.
Notes
- Adjust the amount of jalapeño to your desired spice level.
- For a thicker soup, blend a portion of it before serving.
- This soup can be easily customized with other vegetables like zucchini or sweet potatoes.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg