This smoky, spiced soup starts with a base of softened onion and bell pepper, bloomed with chili powder, cumin, smoked paprika, and a touch of cayenne until the whole kitchen smells incredible. Red enchilada sauce and diced tomatoes build a deeply savory broth that simmers low and slow, letting every spice meld into something rich and full-bodied. Black beans and sweet corn kernels stir in for heartiness and bite, turning this into a satisfying, ladle-worthy bowl rather than a thin starter soup. A generous squeeze of fresh lime juice brightens everything right before serving, cutting through the smoky depth beautifully. Finish your bowl with chopped cilantro, creamy avocado slices, and a handful of tortilla chips for crunch — it's an easy, cozy dinner that fits neatly into a plant-based rotation.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.
Add the garlic, chili powder, cumin, smoked paprika, oregano, and cayenne. Stir constantly until fragrant, about 1 minute, watching closely so the spices don't scorch.
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