Mexican Black Bean and Corn Soup with Chipotle - Vegan

The Hearty Mexican Black Bean and Corn Chipotle Soup is a vibrant and flavorful dish that's perfect for any day of the year. Each spoonful offers a hearty blend of black beans, sweet corn, and juicy tomatoes, all seasoned to perfection with aromatic spices and a hint of lime. The subtle heat from chipotle chili powder adds a smoky depth that complements the freshness of cilantro.

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Temps de préparation 10

Temps de cuisson 30

Temps total 40

Type de plat Soup

Cuisine Mexican

Portions servings

Calories 250 kcal

Ingrédients

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon dried oregano

2 teaspoons chipotle chili powder

4 cups vegetable broth

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) sweet corn, drained

1 can (14.5 oz) diced tomatoes

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup fresh cilantro, chopped

Juice of of 1 lime

Instructions

In a large pot, heat the olive oil over medium heat.
Add the chopped onion and cook until soft, about 5 minutes.
Stir in the minced garlic, ground cumin, dried oregano, and chipotle chili powder. Cook for another minute until fragrant.
Pour in the vegetable broth, black beans, corn, and diced tomatoes. Stir to combine.
Season with salt and black pepper. Bring the soup to a boil.
Reduce the heat and let it simmer for 20 minutes to allow the flavors to meld.
Remove from heat and stir in the chopped cilantro and lime juice.
Serve hot, garnished with additional cilantro if desired.

Nutrition (per 100g)

Keyword black bean soup, chipotle, comforting food, corn soup, easy soup recipe, gluten-free, healthy soup, hearty soup, high fiber, meal prep, Mexican soup, one-pot meal, quick dinner, spicy soup, vegan soup, vegetable broth, winter warmer

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Mexican Black Bean and Corn Soup with Chipotle – Vegan