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–+ servings

Spicy Black Bean and Corn Soup

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Rett Soup
Kategori Mexican
serveringsstørrelse 4 people

Ingredienser
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeño, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (15-ounce) can corn kernels, drained
  • 1 (14-ounce) can diced tomatoes
  • 4 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens. Stir in the garlic and jalapeño and cook for 1 minute more.
  • Add the cumin, chili powder, and cayenne. Stir for 30 seconds to toast the spices. Pour in the black beans, corn, diced tomatoes, and vegetable broth. Bring the mixture to a simmer.
  • Cook for 15 minutes, stirring now and then. Use an immersion blender to partially puree the soup, leaving plenty of beans and corn whole for texture. Stir in the salt, pepper, and lime juice. Taste and adjust seasoning if needed. Ladle into bowls and top with the chopped cilantro.

merknader

If the soup thickens too much after sitting, add a splash of broth when reheating. For milder heat, reduce the cayenne and skip the jalapeño seeds. Leftovers keep well in the fridge for three days and reheat easily on the stove.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Immersion blender, Cutting board, Knife, Can opener