soup (1 of 1)

Daniel and I have been stocking up on black beans for that past few months and it was time to find a recipe that I could use some of them up. I found this recipe on but ended up tweaking it a bit to satisfy my taste buds. So here is my version.

Prep: 15 min.  | Cook: 10 min.

             Yield: 6 servings


  • 1 tablespoon of olive oil
  • 1 onion (diced)
  • 4 garlic cloves (minced)
  • 1 bell pepper (diced)
  • 1 teaspoon of chili powder
  • 2 cans (14.5oz each) of diced tomatoes in juice
  • 3 cans (15oz each) of black beans, drained
  • 1 can (14.5oz) of chicken broth
  • 2 cups of frozen corn kernels
  • salt and pepper (to taste)
  • 1 teaspoon of oregano
  • 2 tablespoons of fresh lime ( 1 squeezed lime)
  • sour cream (optional)
  • cilantro (optional)


1. In a large sauce pan, sauté onions and bell peppers in olive oil over medium heat for about 2-3 minuets or until lightly browned. Stir in garlic and chilli powder and cook until fragrant, about 1 minuet.

2. Add tomatoes, beans, broth, corn and 1 cup of water; season with salt, pepper and oregano; squeeze in lime juice.

3. Bring soup to a boil; reduce to simmer. Cook for about 10 minuets.

4. Serve with crushed tortillas chips, a dollop of sour cream, and a few leaves of cilantro.