Spicy black bean and corn soup

Spicy black bean and corn soup

Man it is SO winter in Chicago. After a couple years of warmer than average temps, the cold hit early this year and it's sticking around. Cold weather obviously means soups, and Mexican food addiction + reluctance to go outside to get groceries obviously means this exact soup made from pantry supplies.

Ingredients:

  • Oil
  • 2 medium onions, sliced
  • 2 poblano peppers, chopped
  • 1 tbsp cumin + coriander powder mixed 
  • 1 tbsp taco seasoning
  • 2 tsp Italian seasoning
  • 3 15oz cans black beans, drained and rinsed
  • 4 cups low sodium vegetable broth
  • 4 chipotle peppers in adobe sauce ( use less if you don't want your mouth on fire...in a good way, but still on fire)
  • 1 15oz can sweet corn, drained and rinsed
  • Cilantro
  • Shredded Mexican cheese

Prep:

Heat oil in a skillet and saute onions until they soften. Add the peppers and seasonings and saute until the peppers are slightly charred. Pour in the black beans, broth, and chipotle peppers. Cook on medium for 20-25 minutes, then add corn. Taste the soup - if it's too spicy, add a bit of milk or cream to tame the peppers. Garnish with cilantro and cheese. Take a pic before eating it for God's sakes.

Oh btw I planned on pureeing this soup at first, but after trying it while it cooked, I really liked the chunky, hearty textures so I left it as-is. Maybe I'll try a modified pureed version in several months for the baby!

 Spicy Mexican black bean and corn soup

Spicy Mexican black bean and corn soup