Ingredients
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- 2 tbsp olive oil 🛢️
- 1 small onion, chopped 🧅
- 2 cloves garlic, minced 🧄
- 1 jalapeño, diced (optional for spice) 🌶️
- 1 cup salsa verde (store-bought or homemade) 💚
- 4 cups vegetable or chicken broth 🥣
- 1 can (15 oz) black beans, drained 🫘
- 1 cup corn kernels (fresh or frozen) 🌽
- 1/2 tsp cumin 🥄
- Salt and pepper to taste 🧂
- Juice of 1 lime 🍋
- Optional: shredded cooked chicken or tofu 🍗🌱
For Serving:
-
- Tortilla chips or strips 🌮
- Diced avocado 🥑
- Fresh cilantro 🌿
- Crumbled cheese (cotija, feta, or vegan) 🧀
- Lime wedges 🍋
Instructions
In a large pot, heat olive oil. Sauté onion and jalapeño until soft (about 5 minutes). Add garlic and cook for 1 more minute.
Stir in salsa verde and cook for 2 minutes to deepen the flavor.
Add broth, black beans, corn, cumin, salt, and pepper. Simmer uncovered for 15-20 minutes. Stir in lime juice before serving.
Ladle into bowls. Top with tortilla strips, avocado, cilantro, and cheese. Add extra salsa verde or lime for more zing!
Notes
Tasty Variations 🧑🍳✨
- Protein Boost: Add shredded chicken, turkey, or tofu for a heartier soup 🍗🌱
- Spicy Kick: Mix in hot sauce or chipotle powder 🌶️
- Creamy Twist: Stir in a spoonful of sour cream or Greek yogurt before serving 🥣
- Veggie Additions: Add zucchini, spinach, or bell peppers for extra nutrition 🥒🫑