This soup starts with a simple base of onion and celery. First, in a medium soup pot, saute the onion and celery in a little vegetable broth, water, or oil until softened and slightly browned. Next, add the garlic, cumin, chili powder, and oregano and cook until fragrant 30-60 seconds. Toasting your spices before adding liquid intensifies their flavors and adds more depth to your dishes.
Once your spices are all nice and toasty, add some broth, black beans, tomatoes, corn, and optional green chiles for an added kick. Let this simmer for about 10 minutes, stir in the lime juice, and then it's ready to serve! Whoa, that was fast! Crush some chickpea tortilla chips on top and serve a few extra for dipping on the side, if desired. I always desire.
Source link