Sopa de judías negras del Suroeste (¡Fácil!)

Ingredientes

• 1 yellow onion
• 8 oz. gold potato
• 4 cloves garlic
• 4 cups vegetable broth
• 30 oz. canned black beans*
• 15 oz. can fire-roasted diced tomatoes
• 4 oz. diced green chiles
• 1 cup sweet corn (I use frozen)
• 1/4 cup fresh cilantro
• 2 tsp. ground cumin
• 1 tsp. chili powder
• 1 tsp. smoked paprika
• 1/2 tsp. dried oregano
• Avocado, cilantro, green onion, tortilla strips, hot sauce, nutritional yeast, chipotle crema, cashew sour cream, fresh lime juice

Preparación

1. 1

   Dice onion and potato.

2. 2

   In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. veggie broth/water for no-oil sauté method, adding more as needed.)

3. 3

   Meanwhile, mince garlic.

4. 4

   When onion is translucent, add potato, garlic, cumin, chili powder, smoked paprika, and oregano. Stir and sauté for 1 minute.

5. 5

   Add broth, black beans (rinsed and drained), tomatoes, green chiles, and corn.

6. 6

   Bring to a light boil. Then reduce heat, cover, and simmer for 20 minutes or until potato is tender.

7. 7

   Meanwhile, roughly chop cilantro and prepare any desired toppings.

8. 8

   Before serving, add cilantro to pot and stir to combine. Salt and pepper to taste. Serve warm with toppings of choice. (I enjoy avocado, lime juice, and hot sauce.)