Ingredients

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 poblano pepper, diced
  • 1 dried guajillo pepper
  • 3 bay leaves
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 4 cups high-quality vegetable stock
  • 2 tablespoons Ancho Laveau hot sauce (adjust to taste)
  • Salt and pepper to taste
  • 1 red bell pepper, diced (for garnish)
  • Fresh cilantro, chopped (optional, for garnish)
  • Sliced avocado (optional, for topping)

Steps & Instructions

  • 1

     In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, diced poblano pepper, dried guajillo pepper, and bay leaves. Sauté until the vegetables are softened and aromatic.

  • 2

    Stir in the drained black beans and corn kernels, allowing them to cook with the sautéed vegetables for about 2-3 minutes.

  • 3

    Pour in the vegetable stock and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld, with the dried guajillo pepper and bay leaves infusing the broth.

  • 4

    Add Ancho Laveau hot sauce to the soup, starting with 2 tablespoons and adjusting according to your desired level of spiciness. Season with salt and pepper to taste.

  • 5

    Continue simmering for an additional 10-15 minutes, ensuring the beans and corn are tender.

  • 6

    Once ready, remove the dried guajillo pepper and bay leaves. Ladle the soup into bowls. Garnish each serving with diced red bell pepper, fresh cilantro, and sliced avocado if desired.

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