Name: Apache Corn Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Southwestern
Ingredients: 2 cups corn kernels; 1 can black beans, drained and rinsed; 1 onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 can diced tomatoes; 4 cups vegetable broth; 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste; Fresh cilantro, chopped (for garnish); Lime wedges (for serving)

Instructions

In a large pot, heat some oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
Stir in the diced red bell pepper and continue to cook for another 2-3 minutes until the pepper softens slightly.
Add the corn kernels and black beans to the pot, stirring well to combine all the ingredients.
Pour in the diced tomatoes, vegetable broth, cumin, and chili powder. Season with salt and pepper to taste, giving everything a good stir.
Bring the soup to a gentle simmer, then reduce the heat to low. Let it simmer for about 20-25 minutes, allowing the flavors to meld together.
Once the soup has cooked and the vegetables are tender, taste and adjust the seasoning if needed.
Ladle the hot Apache Corn Soup into bowls and garnish with chopped fresh cilantro.
Serve the soup with lime wedges on the side for squeezing over the top, adding a zesty kick to each spoonful.
Enjoy your comforting bowl of Apache Corn Soup with some crusty bread or tortilla chips for a complete and satisfying meal.

Ingredients

Instructions

Nutrition Facts