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Spicy Mexican Black Bean and Corn Soup
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Ladle

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 4 cups low-sodium vegetable broth
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 2 cups frozen corn
  • Salt and black pepper to taste
  • Chopped fresh cilantro, for serving
  • Lime wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 to 4 minutes until the onion softens.
  • Stir in the chili powder, cumin, and cayenne pepper. Cook for 1 minute until the spices smell fragrant.
  • Pour in the vegetable broth, black beans, and fire-roasted tomatoes. Bring the mixture to a boil.
  • Reduce the heat and simmer for 10 minutes to let the flavors blend.
  • Add the frozen corn and cook for another 5 minutes until the corn is heated through.
  • Taste and season with salt and black pepper as needed.
  • Ladle into bowls and top with cilantro and a squeeze of lime.

Notes

If the soup thickens too much after sitting, add a splash of broth when reheating. The frozen corn keeps its slight crunch, so avoid overcooking it. For a milder version, cut the cayenne in half before adding it to the pot.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Wooden Spoon, Ladle