In a large pot or Dutch oven, heat the vegetable oil over medium heat until shimmering (about 1–2 minutes). Add the chopped onion and a pinch of salt and cook, stirring occasionally, until the onion is soft and translucent, about 5–6 minutes.

Add garlic, ginger and peppers

Add the minced garlic and ginger, diced red bell pepper, sliced carrot, and sliced jalapeño to the pot. Cook, stirring, for 2–3 minutes until fragrant and the vegetables begin to soften.

Toast spices

Stir in the crushed red pepper flakes, ground cumin, and smoked paprika. Cook for 30–45 seconds to bloom the spices, stirring constantly so they don't burn.

Incorporate tomato paste

Add the tomato paste and stir well to coat the vegetables. Cook for 1–2 minutes until the paste darkens slightly; this deepens the flavor.

Add liquids and simmer

Pour in the broth and add the canned diced tomatoes with their juices, scraping any browned bits from the bottom of the pot. Bring the soup to a gentle boil, then reduce the heat to low and simmer, uncovered, for 15 minutes to let flavors meld.

Add beans and corn

Stir in the drained kidney beans and corn kernels. Continue to simmer for another 8–10 minutes until the corn is heated through and the beans are warmed.

Season and finish

Stir in the lime juice, salt, and black pepper. Taste and adjust seasoning—add more salt, pepper, or crushed red pepper flakes/hot sauce if you want additional heat. Simmer 2 more minutes and remove from heat.

Optional Heat & Garnishes

If using hot sauce, stir it into individual bowls or the pot to reach desired heat level.

Ladle soup into bowls. Top each serving with chopped cilantro, sliced green onions, diced avocado, a dollop of sour cream or yogurt, and a handful of tortilla chips or strips for crunch. Serve immediately.