This recipe is quick and easy to make, using canned ingredients. You can control how hot you want it to be by reducing the amount of chipotle pepper.

INGREDIENTS

• 2 tablespoons of olive oil
• 1 medium yellow onion, chopped into small pieces
• 1 can corn
• 3 garlic cloves, finely minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon sea salt
• 1 can (28 oz.) fire-roasted diced tomatoes
• 3 cans (14.5 oz) black beans, drained and rinsed well
• 1 chipotle pepper in adobo sauce, minced
• 3 cups vegetable broth
• crumbled queso fresco and cilantro for toppings (or your choice)

INSTRUCTIONS

1. Warm the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes soft and see-through, about 5 minutes. Stir in the minced garlic, cumin, chili powder, and salt, and cook for another minute until fragrant.
2. Pour in the fire-roasted tomatoes, black beans, minced chipotle pepper, corn, and vegetable broth. Stir to combine all the flavors. Bring the mixture to a rolling boil, then lower the heat and let it gently simmer for 10 minutes.
3. Ladle the hot soup into bowls and top with queso fresco and cilantro, or your choice.

Bon Appétit😋