Lime wedgessour cream and cheese (if not vegan), fresh cilantro
Optional: a sprinkle of Trader's Joe's chili lime seasoningI love that stuff!
Instructions
Add the olive oil, onion, and jalapeño to a large pot or dutch oven. Sauté for 4-6 minutes or until onion is translucent.
Stir in the garlic, chili powder, cumin, and oregano. Sauté for 1 minute.
Stir in the corn, water, broth, black beans, tomatoes, and green chiles. Bring soup to a simmer and cook for 10-15 minutes.
Turn off heat and add lime juice and salt. Taste and season more if needed.
Dish soup out into bowls and top with your favorite toppings: avocado, sour cream, cheese, lime wedges, fresh cilantro, and tortilla strips.
To Make the Tortilla Strips:
Thinly slice tortillas into ~1/3 inch strips.
Heat 2-3 tablespoons canola oil in a large non-stick skillet.
Add tortilla strips in batches and cook until golden brown. Transfer to a plate lined with paper towels and sprinkle with sea salt. (They will crisp as they cool.)
Notes
Recipe makes ~8 cups soup total. Each serving is 1 1/2 cups of soup.