Ingredients
- 1 x 400 g can black beans, rinsed and drained
- 2 cups fresh corn, cut fresh from cob (about 3 cobs) or frozen corn kernels (thawed)
- 2 tablespoon olive oil
- 2 small yellow onions, finely chopped
- 1 stalk of celery, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 2 teaspoons chili powder (plus more to taste)
- 1 fresh red chili pepper, seeded and membranes removed, then diced
- 2,5 tablespoons tomato paste
- 2 cups chicken broth
- 1 bunch cilantro, chopped
- sea salt and freshly ground pepper, to taste
- grated cheddar cheese, garnish
- 1 lime, cut into wedges, for serving
Instructions
- Preheat the oven to 375ºF / 190ºC and line a baking sheet with parchment paper.
- Toss the corn kernels with 1 tablespoon of the olive oil. Spread evenly on the baking sheet and sprinkle with sea salt. Bake for 25 to 30 minutes, stirring a couple of times, until the corn just starts to brown a little bit.
- Meanwhile, in a large saucepan, heat 1 tablespoon oil over medium heat. Add onion, celery and red pepper, cook until translucent, about 4 minutes. Add garlic, cumin, chili powder, chili, and tomato paste. Cook, stirring often, until fragrant, about 2 minutes.
- Stir in the black beans and chicken broth and simmer for 10 minutes. Add more water or chicken broth for a soupier consistency, if desired. Taste and adjust seasoning, with more salt or chili powder, as desired.
- Add corn and simmer until heated through, about 3-5 minutes. Stir in the chopped cilantro. Divide soup among 4 bowls and garnish each portion with grated cheese and lime wedges. Serve hot. Enjoy!
Notes
- For even more flavour, I recommend using a chilli con carne spice blend. Look for one that includes smoked paprika, cocoa, oregano, rosemary, mild chilli and pepper. It adds a lovely depth and warmth to the soup. Just choose a brand you like best.