Description
A flavorful and hearty Mexican Veggie Soup bursting with smoky grilled corn, black beans, and a blend of traditional Mexican spices. Perfect for a cozy meal, this vegetable-packed soup combines sautéed onions, garlic, and red bell peppers with chipotle chili and fire-roasted tomatoes, finished with a zesty lime juice and optional fresh toppings like avocado, cilantro, and feta cheese.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, deseeded and diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 chipotle chili in adobo, minced
- 4 cups vegetable broth
- 1 (4-ounce) can diced green chilis
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 (14-ounce) can black beans, drained and rinsed
Grilled Corn
- 1 teaspoon vegetable oil (or another high smoke point oil)
- 4 ears of sweet corn
Seasoning & Garnish
- 2 teaspoons kosher salt
- Juice of one lime
- Optional toppings: diced avocado, chopped cilantro, feta cheese
Instructions
- Heat the base ingredients: Heat the olive oil in a large pot over medium-high heat. Simultaneously, prepare a grill or grill pan to medium heat for the corn.
- Sauté the aromatics: Add the diced onion to the pot and sauté for 4 to 5 minutes until translucent. Add minced garlic and diced red bell pepper, cooking for another 2 minutes while stirring occasionally.
- Add spices and chipotle: Stir in chili powder, cumin, oregano, and minced chipotle chili to the pot. Continuously stir for 30 seconds to toast the spices and blend the flavors.
- Add liquids and beans: Pour in the vegetable broth, diced green chilis, fire-roasted diced tomatoes, and black beans. Stir to combine, cover the pot, bring to a boil, then lower the heat and simmer uncovered for 10 minutes.
- Grill the corn: Meanwhile, shuck the sweet corn ears and toss them lightly in the vegetable oil. Place on the heated grill or grill pan for 4 minutes per side until charred and cooked through.
- Cut the kernels: Remove the grilled corn from heat and allow to cool for 1 to 2 minutes. Cut the kernels off the cob carefully and set aside.
- Combine corn and season: Add the grilled corn kernels to the soup, stirring to combine. Turn off the heat, then mix in the kosher salt and fresh lime juice for brightness.
- Serve: Ladle the soup into bowls and garnish with optional diced avocado, fresh chopped cilantro, and crumbled feta cheese if desired.
Notes
- You can substitute fire-roasted diced tomatoes with regular diced tomatoes for a milder flavor.
- If you don’t have a grill or grill pan, you can roast the corn in the oven at 400°F for 10-12 minutes, turning once.
- Adjust the chipotle chili quantity according to desired spiciness.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese.
- This soup keeps well refrigerated for up to 4 days and freezes nicely for up to 3 months.
