Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 2 cups low-sodium vegetable broth
  • 1 tsp fresh lime juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent.
  2. Stir in the minced garlic, cumin, chili powder, and smoked paprika. Cook for 60 seconds until the spices smell toasted and fragrant.
  3. Pour in the drained black beans and diced green chiles, stirring to coat them in the spice mixture.
  4. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat to low and simmer for 10 minutes.
  5. Remove the pot from heat. Using a potato masher, press down on the beans in about 3/4 of the pot until the soup reaches a thick, creamy consistency.
  6. Stir in the lime juice, salt, and pepper.