Ingredients
- 1½ tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- ¾ teaspoon ground cumin
- ¾ teaspoon dried oregano
- ½ teaspoon smoked paprika
- 2¼ cups vegetable broth
- 3 cans pinto beans 15 ounces each, drained and rinsed
- ½ cup fresh corn kernels
- 1 can fire-roasted diced tomatoes 15 ounces
- Salt and pepper to taste
- Fresh chopped cilantro for garnish
- Shredded cheese for garnish
- Sour cream for garnish, optional
Instructions
- Add oil to a large pot over medium heat. When the oil is hot, add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute.
- Stir in cumin, oregano, and smoked paprika, cooking for about 1 minute, until fragrant.
- Add vegetable broth, pinto beans, corn, and fire-roasted tomatoes to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, allowing flavors to meld.
- Season the soup with salt and pepper to taste. Serve hot, garnished with fresh cilantro and a sprinkle of your favorite cheese. Add a dollop of sour cream on top, if desired.
