A hearty and creamy vegetarian soup packed with beans, corn, and a touch of spice.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes.
Stir frequently to prevent sticking and ensure even cooking.
Stir in the diced tomatoes with green chilies and bring to a gentle boil.
The tomatoes add a tangy base to the soup.
Add the beans, corn, cumin, cayenne, sugar, pepper, and salt. Mix well.
Rinse the canned beans to reduce sodium content.
Reduce the heat to low, cover, and let the soup simmer for 20 minutes.
Stir occasionally to prevent the soup from sticking to the bottom.
Remove the pot from heat and stir in the cream cheese until fully melted and incorporated.
Cut the cream cheese into smaller pieces for quicker melting.
Serve the soup hot, garnished with fresh cilantro and shredded cheddar cheese.
Serve with a side of tortilla chips for added crunch.
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