Spicy SOUPer Sunday

My Spicy Mexican Bean Soup

This is the most delicious soup that I make all the time because it's so quick and easy. Don't let the long list of ingredients fool you... from grocery bag to bowl in about 20 minutes! It's equally yummy at room temperature or slightly chilled, which makes it a perfect summer soup. If you have the time/inclination/means use grilled peppers and corn to up the flavour.

Ingredients:

• 1 large Onion, diced
• 1 clove Garlic, minced
• 1 large Red Pepper, diced
• 1 or 2 large Jalapeno peppers, seeded & finely diced
• 1 can Diced Tomatoes, 796 ml (28 fl oz)
• 1 can Black Beans, 540 ml (19 fl oz), drained and rinsed
• 1 can Garbanzo Beans (Chick Peas), 540 ml (19 fl oz), drained and rinsed
• 1 can Kernel Corn, 341 ml (12 fl oz)
• 1 litre of liquid: Chicken/Vegetable Stock, Water or a combination of both (it's what I do - half and half)
• 1 1/2 Tbsp Ground Chili Powder
• 1 1/2 Tbsp Ground Cumin
• Salt & Pepper to taste
• Fresh Cilantro, large handful chopped
• Juice of 1 Fresh Lime
• Optional depending on how spicy you like it: a few dashes of Chipotle Powder and a couple pinches of Chili Flakes..... I like it HOT!

Method:

• In a large soup pot saute onions in about 1 Tbsp olive oil until soft and translucent, 3 - 4 minutes, along with the spices (it'll make you house smell great!).
• Add red pepper, jalapenos and garlic and saute a couple minutes more.
• Add, tomatoes, black beans, garbanzo beans, corn, and stock/liquid.
• Bring to a boil, then reduce heat, cover and simmer for about 15 minutes.
• Just when you are ready to serve, add the chopped cilantro and lime juice.
• Enjoy!