Ingredients
Units
Scale
- 2 cups Vegetable Broth
- 1 can (15 oz) Green Chilies, canned
- 1 can (15 oz) Black Beans, rinsed and drained
- 1 can (15 oz) Corn, drained
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 tsp Cumin
- 1 tsp Chili Powder
- Salt and Pepper, to taste
- Fresh Cilantro, for garnish (optional)
Instructions
- Heat a large pot over medium heat and sauté the chopped onion and minced garlic until translucent (3-4 minutes).
- Add the vegetable broth, green chilies, black beans, corn, cumin, chili powder, salt, and pepper. Stir well and bring to a boil.
- Lower the heat and let it simmer for 5-10 minutes, allowing the flavors to meld. Ladle the soup into bowls and garnish with fresh cilantro before serving.
Notes
Customize with toppings like avocado slices or tortilla chips for added texture. This soup can also be made gluten-free by ensuring the vegetable broth is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg