Black Bean and Sweet Corn Soup with Cilantro and Lime

By GuidingVegan

Ingredients

• Toppings:
• 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 1/2 T cumin
• 1 bunch cilantro, chopped
• Salt and pepper, to taste
• Juice from 1 lime
• Tortilla strips
• Pepper Jack cheese
• Avocado slices
• Cilantro
• Lime wedges

Details

Adapted from twopeasandtheirpod.com

Preparation

Step 1

1. In a large soup pot heat olive oil. Add in onion and cook until tender.
2. Add in garlic. Cook for 2 minutes and add in green pepper.
3. Stir in sweet corn, jalepeno, green chiles. Stir and let cook for about 5 minutes.
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.
5. Let simmer for 30 minutes. Stirring occasionally.
6. Taste, you might need to add more seasoning. I always end up adding a few extra dashes of chile powder and cumin.
7. Serve hot. If you want to add toppings, go for it. It makes the soup even better!