Tex-Mex Charred Corn & Black Bean Tortilla Soup

Serves 5 · 12 min prep · 25 min cook

Ingredients

• 2½ cups fresh sweet corn kernels
• 1 can (15 oz) canned black beans
• 1 lb heirloom tomatoes
• 1 medium yellow onion
• 1 jalapeño
• 3 garlic cloves
• 2 tbsp olive oil
• 1½ tsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 4 cups low-sodium chicken or vegetable broth
• 2 lime
• ¾ tsp kosher salt
• ⅓ cup fresh cilantro
• 2 cups crushed tortilla chips
• 1 avocado
• ½ cup shredded Monterey Jack

Instructions

1. 1Dice the onion and core and chop the heirloom tomatoes. Seed and mince the jalapeño. Mince the garlic. Drain and rinse the black beans. Juice one lime and cut the second into wedges.
2. 2Heat a large pot or Dutch oven over medium-high heat. Add one tablespoon of the olive oil. When hot, add the corn kernels in a single layer and cook undisturbed for 3 to 4 minutes until deeply charred in spots. Stir and cook 1 minute more, then transfer the corn to a bowl.
3. 3Reduce heat to medium and add the remaining olive oil. Add the onion and jalapeño and cook, stirring, until softened and lightly golden, about 5 minutes.
4. 4Stir in the garlic, chili powder, cumin, and smoked paprika and cook until fragrant, 30 to 45 seconds. Add the chopped tomatoes and cook 3 minutes until they begin to release juices and break down.
5. 5Pour in the broth and add the black beans and three-quarters of the charred corn. Bring to a boil, then reduce to a lively simmer. Cook uncovered for 12 minutes so flavors meld and the soup thickens slightly.
6. 6Stir in the lime juice and most of the chopped cilantro. Taste and season with salt. Keep the soup at a gentle simmer until ready to serve.
7. 7Ladle into bowls or lunch containers. Top each portion with remaining charred corn, crushed tortilla chips, diced avocado, shredded cheese, extra cilantro, and a lime wedge.
8. 8For portable lunches, pack toppings separately and add just before eating so the chips stay crunchy. The base soup reheats beautifully and tastes even better the next day.