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.
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
Serving: 100gCalories: 250kcalCarbohydrates: 35gProtéines: 10gFat: 7gSucre: 6g
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