Spicy Black Bean and Corn Taco Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 jalapeño, seeded and diced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can whole kernel corn, drained
• 1 (14.5-ounce) can diced tomatoes
• 2 cups vegetable broth
• 1 packet taco seasoning
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, bell pepper, and jalapeño; cook until fragrant.
3. 3 Add black beans, kidney beans, corn, diced tomatoes, vegetable broth, taco seasoning, cumin, and chili powder.
4. 4 Bring to a boil, then reduce heat and let simmer for 20 minutes.
5. 5 Season with salt and pepper to taste.
6. 6 Serve hot, garnished with cilantro and lime wedges.

Equipment

• Large pot
• Wooden spoon

Variations

• Add cooked chicken or turkey for extra protein.
• Include a splash of hot sauce for an extra kick.

Substitutions

• Use frozen corn in place of canned if fresh isn't available.
• Substitute cilantro with fresh parsley if preferred.

Pairings

• Pairs well with a crisp green salad.
• Enjoy with a side of jalapeño cornbread muffins.

Nutrition

Tips

• Adjust the spice level by adding more or less jalapeño.
• For extra creaminess, stir in a dollop of Greek yogurt or avocado.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Serve with warm cornbread.
• Top with shredded cheese and crushed tortilla chips for added texture.

FAQ