Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, deseeded and minced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 can diced tomatoes (14 oz/400 g), with juices
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • Salt and pepper, to taste
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup black beans, drained and rinsed
  • 6 small corn tortillas
  • 1 avocado, diced
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • Fresh cilantro, chopped
  • Lime wedges, for serving

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent (about 5 minutes). Stir in garlic, bell pepper, and jalapeño; sauté for an additional 3-4 minutes.
  2. Sprinkle in cumin and smoked paprika; stir well and cook for 1 minute until fragrant.
  3. Add the diced tomatoes (with juices) and chicken or vegetable broth; bring to a boil.
  4. Lower the heat and let it simmer for about 15 minutes. Stir occasionally.
  5. Using an immersion blender (or carefully transferring to a blender), blend the soup until smooth—leave some chunks for texture if desired.
  6. Stir in the heavy cream, corn, and black beans. Season with salt and pepper. Simmer for another 5-10 minutes until heated through.
  7. In a frying pan, heat oil over medium heat. Cut tortillas into strips, fry until golden and crispy. Drain on paper towels.
  8. Ladle the soup into bowls; top with crispy tortilla strips, avocado, shredded cheese, and cilantro. Serve with lime wedges.