Skillet Charred Corn & Black Bean Tortilla Soup Cups

Serves 4 · 12 min prep · 25 min cook

Ingredients

• 2 cups fresh sweet corn kernels
• 1 (15-oz) can black beans
• 1 (14.5-oz) can fire-roasted diced tomatoes
• 1 small yellow onion
• 1 jalapeño
• 3 garlic cloves
• 3 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp chili powder
• 2 lime
• 1 tsp kosher salt
• 1 Tbsp avocado oil
• 2 cups crushed tortilla chips
• 1/4 cup fresh cilantro
• 1/2 cup shredded Monterey Jack
• 1/4 cup sour cream

Instructions

1. 1Dice the onion and mince the jalapeño (remove seeds for milder heat) and garlic. Rinse and drain the black beans.
2. 2Heat avocado oil in a Dutch oven or deep 4-quart pot over medium-high. Add corn and cook 3–4 minutes without stirring much so kernels develop deep char marks and a toasty aroma.
3. 3Push corn to the side, add onion and jalapeño, and sauté 3 minutes until softened. Stir in garlic, cumin, smoked paprika, and chili powder; cook 30 seconds until fragrant.
4. 4Pour in fire-roasted tomatoes with their juices and the vegetable broth. Add black beans and salt. Bring to a lively simmer.
5. 5Reduce heat to medium-low and simmer uncovered 12–15 minutes so flavors concentrate and the broth thickens slightly. Squeeze in juice of one lime.
6. 6Taste and adjust salt or spice. Ladle hot soup into four bowls or insulated lunch jars.
7. 7Top each serving with crushed tortilla chips, a spoonful of sour cream, shredded cheese, and chopped cilantro.
8. 8Serve with remaining lime wedges for brightening at the table. Soup keeps well refrigerated 3 days; add chips just before eating so they stay crunchy.