Soup Recipe

Soup Directions

1. 1

   Prepare the Base

   In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute.

2. 2

   Add Vegetables

   Add the diced red bell pepper and cook for another 3-4 minutes. Then, add the diced tomatoes and cook until they start to break down, about 5-7 minutes.

3. 3

   Combine Broth and Beans

   Pour in the vegetable broth, and add the black beans and corn. Stir in cumin, ancho chili powder, salt, and black pepper. Bring to a simmer.

4. 4

   Simmer the Soup

   Reduce heat to low and let the soup simmer for about 20 minutes, allowing the flavors to meld together.

5. 5

   Finish the Soup

   Stir in the lime juice and adjust seasoning as necessary. Remove from heat.

6. 6

   Serve the Soup

   Ladle the soup into bowls and top with crumbled queso fresco, tortilla strips, and chopped cilantro. Drizzle with ancho chili oil to serve.