Tex-Mex Potato Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 1 jalapeno, seeded and diced
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 2 teaspoons oregano
• 4 cups vegetable broth
• 2 large potatoes, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 3 tablespoons lime juice
• 1/4 cup chopped cilantro
• Salt and pepper, to taste

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion, jalapeno, and garlic, and cook until softened, about 5 minutes.
2. Add the chili powder, cumin, and oregano, and cook for another minute.
3. Add the vegetable broth, potatoes, and tomatoes, and bring to a boil. Reduce heat and simmer for 20 minutes, until potatoes are tender.
4. Add the black beans and cook for another 5 minutes.
5. Stir in the lime juice, cilantro, and salt and pepper. Serve warm.

Interesting Facts

• This Tex-Mex Potato Soup is a great way to use up leftover potatoes.
• This soup can be made vegan by omitting the cheese and sour cream.
• This soup freezes well for up to 3 months.