Description
This corn and tomato soup recipe is packed with hearty black beans simmered in a spicy, smoky broth. It’s a flavorful plant-based soup, perfect for taco night!
Ingredients
Units
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- 1 tablespoon olive oil
- 1 onion, chopped fine
- 1 poblano pepper, seeded and chopped
- 2 garlic cloves, minced
- 2 tablespoons minced canned chipotle chile in adobo sauce
- 2 14oz cans fire roasted diced tomatoes
- 1 (15oz) can black beans, drained and rinsed
- 4 cups vegetable broth
- 1 (120z) bag frozen corn (about 2 1/2 cups)
- 1/4 cup chopped cilantro
- Optional toppings: avocado, tortilla chips, hot sauce, etc.
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and pepper and cook until the vegetables are soft, about 4 minutes.
- Add the garlic and chipotle chilies with adobo sauce and cook for 1 minute.
- Increase heat to medium-high and stir in the tomatoes, black beans, vegetable broth, and corn.
- Once bubbling reduce heat to medium-low, cover, and simmer until flavors have melded, about 20 minutes.
- Top with fresh cilantro and any additional toppings you like.