Experience the bold flavors of Mexico with this hearty and spicy tomato soup. Loaded with black beans, corn, and a hint of lime, it's a comforting bowl perfect for any day.
Ingredients: 2 cups diced tomatoes. 1 onion, finely chopped. 2 cloves garlic, minced. 1 jalapeo, seeded and diced. 1 can 15 oz black beans, drained and rinsed. 4 cups vegetable broth. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1/2 cup corn kernels. 1/4 cup chopped cilantro. Juice of 1 lime. Tortilla strips for garnish. Avocado slices for topping. Sour cream for serving.
Instructions: In a large pot, saut onions and garlic until softened. Add diced tomatoes, jalapeo, and cook for 5 minutes. Stir in black beans, vegetable broth, cumin, chili powder, salt, and pepper. Simmer for 20 minutes over medium heat. Add corn, cilantro, and lime juice. Cook for an additional 5 minutes. Adjust seasoning as needed. Serve hot, garnished with tortilla strips, avocado slices, and a dollop of sour cream.
Prep Time: 15 minutes
Cook Time: 30 minutes
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