A flavorful and easy-to-make black bean and corn tortilla soup, perfect for a quick and satisfying meal.
Dice the onion and mince the garlic.
Use a sharp knife for easier chopping and to avoid crushing the onion.
Heat a soup pot over medium heat and sauté the onion and garlic until softened.
Stir frequently to prevent the garlic from burning.
Add the black beans, diced tomatoes, green chilies, corn, chili powder, cumin, and vegetable broth to the pot.
Rinse the canned beans to reduce sodium content.
Bring the soup to a gentle boil, then reduce the heat and simmer for 15 minutes.
Cover the pot partially to retain heat while allowing steam to escape.
Serve the soup in bowls, garnished with a dollop of sour cream and a sprinkle of fresh cilantro.
For a vegan option, use a plant-based sour cream alternative.
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