This classic soup recipe has all the delicious flavors, yet it's completely plant-based! Tons of vegetables, seasonings, black beans, and a flavorful tomato broth makes this soup so TASTY.
In a large pot, heat olive oil over medium heat. Add onion, bell pepper, and poblano pepper. Cook until onions are translucent and peppers are softened (about 8-10 minutes).
Add garlic, chili powder, cumin, salt, and pepper, Stir until combined and fragrant (about 1 minute).
Add corn, black beans, green chilies, diced tomatoes, and vegetable broth. Stir well and increase the heat to high.
Once the soup begins to boil, reduce heat to low, cover, and let simmer for 20-25 minutes.
Remove cover and stir well. Add lime juice, stir, taste and adjust seasonings if needed!
Remove from heat. Serve with copious amounts of fresh cilantro, avocado, and vegan sour cream!
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Notes
Leftovers keep in the fridge for about 1 week.Leftovers can be stored in the freezer for up to 3 months.