Southwestern Soup is a hearty and flavorful dish that combines the bold, spicy flavors of the American Southwest with wholesome ingredients. This soup is perfect for a cozy dinner or lunch, offering a mix of textures and spices that are sure to please. With a base of tomatoes, beans, and corn, and seasoned with chili powder, cumin, and smoked paprika, it brings together a medley of vegetables and protein-packed beans. You can customize it with shredded chicken or keep it vegetarian, and it pairs wonderfully with fresh avocado, cilantro, or a dollop of sour cream on top. It’s easy to make, satisfying, and full of vibrant, robust flavors.
Ingredients:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth (or chicken broth if preferred)
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp ground oregano
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Optional toppings: diced avocado, shredded cheese, sour cream, tortilla chips
Instructions:
- Heat olive oil in a large pot over medium heat. Add diced onion, garlic, red bell pepper, and jalapeño (if using), and sauté for 5-7 minutes until vegetables are soft.
- Stir in chili powder, cumin, smoked paprika, and oregano. Cook for another minute to toast the spices.
- Add the black beans, kidney beans, corn, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes to allow the flavors to blend.
- Stir in the lime juice, and season with salt and pepper to taste.
- Serve the soup hot, garnished with fresh cilantro and any optional toppings you like such as avocado, shredded cheese, or sour cream. Tortilla chips on the side add a delightful crunch.
Enjoy your flavorful Southwestern Soup!
