Spicy Tomato Chili Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 jalapeños, seeded and diced
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 can (28 ounces) crushed tomatoes
• 2 cups vegetable broth
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon oregano
• 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.
2. 2 Add onion and cook until translucent, about 5 minutes.
3. 3 Stir in garlic and jalapeños, cooking for another minute.
4. 4 Add chili powder and smoked paprika, toasting spices for 30 seconds.
5. 5 Pour in crushed tomatoes and vegetable broth, stirring to combine.
6. 6 Add kidney beans, black beans, cumin, and oregano.
7. 7 Bring soup to a boil, then reduce heat and simmer for 20 minutes.
8. 8 Season with salt and pepper to taste.
9. 9 Serve hot, garnished with cilantro and lime wedges.

Nutrition

Tips

• For extra spice, add a pinch of cayenne pepper.
• If you prefer a smoother soup, use an immersion blender to partially puree it.
• To make it vegan, ensure your vegetable broth is plant-based.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Serving Suggestions

• Pair with warm cornbread for a comforting meal.
• Top with a dollop of sour cream or avocado slices for added richness.

FAQ