Spicy Black Bean and Corn Soup
If you’re craving something with some spice and texture, look no further than this Mexican-inspired spicy black bean and corn soup! Jalapeño, habanero, and chipotle peppers give each bite a perfect kick.
Hands-on: 30 minutesTotal: 1 hour 30 minutes
- cooking spray
- 1 medium red bell pepper, halved and seeded
- ½ medium poblano pepper, seeded
- 1 small jalapeño pepper, halved and seeded
- 1 small habanero pepper, halved and seeded
- 1 Tbsp. extra-virgin olive oil
- 1 medium shallot, peeled and diced
- 3 cloves garlic, peeled and minced
- ½ cup diced celery
- 1 can (7 oz.) fire-roasted diced tomatoes
- 1½ cups corn kernels
- 4 cups gluten-free chicken broth
- 2 cans (15 oz.) black beans, undrained, divided
- ¾ tsp. gluten-free Mexican seasoning
- ¾ tsp. salt
- ¼ tsp. ground black pepper
- 2 Tbsp. lime juice
- ¼ cup chopped cilantro
- Preheat broiler. Line a broiling pan with foil and spray with gluten-free nonstick cooking spray. Place all peppers on the pan, cut-side down, and cook for about 6 minutes on each side, or until the skin has darkened but isn’t burnt. Place peppers in a bowl and set aside for 15–20 minutes. Carefully peel the skins off the peppers and dice. Set aside.
- In a Dutch oven, heat olive oil over medium-high heat. Add shallots, garlic, and celery. Cook until just softened, about 5 minutes. Stir in tomatoes, corn, reserved peppers, broth, 1 can beans, Mexican seasoning, salt, and black pepper. Bring the mixture to a boil.
- In a medium bowl, gently smash the remaining black beans. Stir into the boiling soup. Reduce heat to low and simmer for 40 minutes. Remove from heat and stir in lime juice.
- Divide into 4 bowls and garnish with cilantro.