Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 medium onion (diced)
  • 4 cloves garlic (minced)
  • 1 14.5 ounce can garlic fire roasted diced tomatoes
  • 4 15 ounce cans black beans, (2 undrained and 2 drained and rinsed)
  • 2 14.5 ounce cans low-sodium vegetable broth
  • 1 4 ounce can diced green chilies
  • 1 cup frozen corn (thawed)
  • 1 1/2 teaspoons cumin
  • 1/2-1 teaspoon chili powder
  • 1 tablespoon fresh squeezed lime juice
  • fresh chopped cilantro for serving (if desired)

Instruction

  • Add two cans of undrained black beans to a food processor and pulse until thickened. Set aside.
  • Heat oil in a large dutch oven or pot.
  • Stir in onion and sauté for 3-4 minutes.
  • Add in garlic and cook for an additional minute.
  • Stir in the tomatoes, all of the black beans, broth, green chilies, corn, cumin and chili powder.
  • Bring to a simmer and cook for 10-15 minutes.
  • If the soup is too thick add more broth. If you would like it thicker puree some of the soup in a blender or food processor.
  • Take off of the heat and stir in fresh squeeze lime juice.
  • Season with salt and pepper to taste.
  • Serve immediately with fresh chopped cilantro for serving.