Ingredients
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 Garlic cloves, minced
- 1 tsp Cumin
- 1 tsp Chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish, as needed
Instructions
- In a large pot, sauté the chopped onion and minced garlic over medium heat until the onion is translucent.
- Add the vegetable broth, green chilies, black beans, corn, cumin, chili powder, salt, and pepper. Stir until well combined and bring to a boil.
- Reduce the heat and let it simmer for about 5 to 10 minutes until the flavors meld and the soup thickens slightly.
- Serve hot, garnished with fresh cilantro.
Notes
For a lower-carb option, swap out corn for zucchini. For a creamy texture, add vegan sour cream or avocado on top.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free, Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg