📖 Instructions

1. First off, grab a big pot (like, a *really* big one; you don't want soup explosions on your stovetop!).
2. Now, pour in about 2 tablespoons of olive oil (or any oil you like, really) and turn the heat to medium. Let it heat up for a minute or so—you want it nice and shimmering.
3. Toss in one chopped onion (yellow or white works fine) and sauté it until it's soft and translucent. This usually takes around 5-7 minutes. Stir it every now and then to make sure it doesn't burn. Burnt onions are NOT a good base for soup. Trust me, I know.
4. Add about 2-3 cloves of minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic; it turns bitter *real* fast.
5. Pour in 4 cups of vegetable broth (or chicken broth if you’re not going the vegetarian route).
6. Stir in two cans (15 ounces each) of black beans, rinsed and drained. Don't skip the rinsing part; it gets rid of that weird canned-bean flavor.
7. Add 1 cup of frozen or canned corn. If you're using frozen, no need to thaw it first. Canned corn should also be drained.
8. If you're feeling brave, toss in one diced jalapeño (seeds removed for less heat). I like to add it for a little kick!
9. Add one teaspoon of cumin, half a teaspoon of chili powder, half a teaspoon of smoked paprika, and salt and pepper to taste. Don't be afraid to experiment with the spices! If you like it spicier, add more chili powder. If you like it smokier, add more smoked paprika.
10. Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes, stirring occasionally. This allows the flavors to meld together and create soup magic.
11. Take about 2 cups of the soup and blend it using an immersion blender (or carefully transfer it to a regular blender). This will make the soup creamier. If you don't have a blender, you can skip this step, but it won't be as creamy.
12. Pour the blended soup back into the pot and stir it in.
13. Squeeze in the juice of one lime and stir in half a cup of chopped fresh cilantro. This adds a *ton* of flavor, so don't skimp on the cilantro!
14. Taste the soup and adjust the seasonings as needed. Does it need more salt? More lime? More chili powder? Now's the time to tweak it to your liking.
15. Serve the soup hot, garnished with extra cilantro, a dollop of sour cream (or vegan sour cream!), a sprinkle of cheese, or a few tortilla chips. Get creative!