Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 can (14 oz) diced tomatoes with green chilies
  • 4 cups chicken or vegetable broth
  • 1 cup corn kernels (frozen or fresh)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup heavy cream
  • Salt and pepper, to taste
  • Juice of 1 lime
  • 2-3 corn tortillas
  • 1 cup shredded cheddar cheese
  • Fresh cilantro leaves, for garnish
  • Sliced avocado (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Cut tortillas into thin strips, drizzle with olive oil, and bake for 10-12 minutes until crispy.
  2. Heat olive oil in a large pot over medium heat. Add diced onion, and sauté until translucent (about 5 minutes). Stir in minced garlic, ground cumin, and smoked paprika; cook for another minute until fragrant.
  3. Pour in the diced tomatoes (with juices) and broth; stir to combine. Add corn and black beans; season with salt and pepper. Allow to simmer for 15 minutes.
  4. Reduce the heat, and stir in heavy cream; bring back to just shy of a simmer. Adjust seasoning with lime juice, salt, and pepper.
  5. Ladle soup into bowls and top with crispy tortilla strips, cheddar cheese, and cilantro. Add avocado slices if desired.