Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add onion and sauté 3–4 minutes until translucent.
- Stir in garlic, jalapeño, and bell peppers. Cook 5 minutes until softened.
- Add cumin, smoked paprika, chili powder, coriander, salt, and pepper. Toast for 1 minute to release flavors.
- Stir in fire-roasted tomatoes and vegetable broth. Bring to a gentle boil.
- Add black beans and corn, reduce heat, and simmer 10–15 minutes for flavors to meld.
- Blend one-third of the soup with an immersion blender for a creamy texture, keeping some chunks intact.
- Stir in coconut milk and lime juice. Simmer 2–3 minutes more until warmed through.
- Serve hot with tortilla strips and your favorite toppings.
Notes
Add quinoa or red lentils for extra protein. Use low-sodium broth and water-sauté vegetables for an oil-free version. Always finish with lime juice for balance and brightness.
