Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers and cook until softened, about 5-7 minutes.
- Add the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute more until fragrant.
- Stir in the diced tomatoes, black beans, corn, vegetable broth, and water. Bring the soup to a boil, then reduce heat and simmer for at least 20 minutes to allow flavors to meld.
- Stir in the chopped cilantro and lime juice. Season with salt and pepper to taste.
- Ladle the soup into bowls. Top with crushed tortilla chips and your desired toppings such as shredded cheese, sour cream, avocado, and extra cilantro.
Notes
For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño with the onions and peppers.