Spicy Black Bean and Corn Soup
A hearty and easy-to-make spicy black bean and corn soup, perfect for a quick weeknight dinner using pantry staples.
Ingredients
Main Ingredients
- 2 cans canned black beans, rinsed You can use dried beans, but they require soaking and longer cooking time.
- 1 cup frozen corn Add directly from the freezer.
- 1 large yellow onion, diced Adds sweetness when sautéed.
- 3 cloves garlic, minced Essential for flavor.
- 1 can smoky canned tomatoes Deepens the flavor.
- 1 cup crushed tomatoes For a richer base.
- 4 cups vegetable broth Chicken broth is also acceptable.
- 2 teaspoons chili powder Adjust based on spice preference.
- 2 teaspoons ground cumin Essential for depth of flavor.
- 1 teaspoon smoked paprika Optional, but adds smokiness.
- 1 medium bell pepper or jalapeño, diced Adds color and sweetness or heat.
- 1 lime, juiced fresh lime juice Brightens the flavor.
Instructions
Preparation
- Heat a big pot with a splash of olive oil.
- Sauté the onion and garlic until fragrant.
- If using, add diced bell peppers or jalapeños and sauté.
- Stir in chili powder, cumin, and paprika and toast them for a minute.
Cooking
- Add rinsed black beans, corn, and both canned tomatoes to the pot.
- Pour in enough broth to cover the ingredients.
- Simmer gently for about 20 minutes to meld flavors.
- For a thicker soup, blend part of it with an immersion blender or mash with a potato masher.
Finishing Touches
- Squeeze fresh lime juice into the soup and adjust salt and heat to taste.
- Serve hot, topped with avocado, crushed tortilla chips, cilantro, or cheese if desired.
Notes
This soup is versatile; you can add different vegetables or adjust the spice levels as desired. It stores well in the fridge for up to 4 days and freezes beautifully.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 15gFat: 4gSaturated Fat: 1gSodium: 500mgFiber: 8gSugar: 2g
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