Amy's Mexican Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 jalapeño pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 1 (4-ounce) can diced green chiles
• 1 (15-ounce) can corn, drained and rinsed
• 6 cups vegetable broth
• 1/4 cup chopped fresh cilantro, plus more for garnish
• Salt and pepper to taste

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and jalapeño pepper and cook until softened, about 5 minutes.
3. Add the cumin, chili powder, and smoked paprika and cook for 1 minute.
4. Add the black beans, tomatoes, green chiles, corn, vegetable broth, and cilantro and stir to combine.
5. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
6. Season the soup with salt and pepper to taste.
7. Serve the soup garnished with cilantro.

Interesting Facts

• This soup is a great way to use up leftover vegetables in your fridge.
• The jalapeño pepper adds a touch of heat to the soup.
• You can add any other vegetables you like to this soup.
• This soup is vegan and gluten-free.