Spicy Black Bean, Corn, and Potato Soup

This is totally one of my favorite soups – it’s insanely easy to make but stands on its own as a meal. I first made this for my parents a few years ago, and they both loved it. But I think the best testament to how good this soup is is the fact that my friend Rick, the world’s pickiest eater, likes it. ‘Nuff said.

Spicy Black Bean, Corn, and Potato Soup
(serves 3-4)

2 tablespoons canola oil
1 small white onion, finely chopped
1 small jalapeño pepper, seeds and ribs removed, finely chopped (about 1 tablespoon)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 clove garlic, minced
1 medium Yukon gold potato, cut into ½” chunks
1 quart vegetable broth
1 15-ounce can black beans, drained and rinsed
1 cup frozen corn kernel
Large handful of cilantro leaves, coarsely chopped (about ¼ cup)
½ lime, cut lengthwise into wedges
½ avocado, cut into chunks
A few handfuls of blue corn chips

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Heat the oil in a pot set over medium heat. Add the onion, jalapeño, cumin, and coriander, and cook for 3 minutes. Add the garlic and cook until the onion is very soft, another 5 minutes. Add the potato and cook for 1-2 minutes.

Add the broth, cover the pot, and raise the heat to medium-high. When the soup starts to boil, lower the heat to medium-low and simmer until the potatoes are tender, about 12 minutes. Add the beans and corn. When the soup returns to a simmer, cook for another minute or two. Remove the soup from the heat and stir in half of the cilantro.

Sprinkle each serving with the remaining cilantro and a few chunks of avocado. Serve with the lime wedges and corn chips (I like to crumble the chips on top of the soup and then squeeze the lime juice over the whole bowl).