This smoky, chili-spiced soup builds its depth from a big batch of sautéed onion and bell pepper, plenty of garlic, and a warm blend of chili powder, cumin, smoked paprika, and oregano bloomed until fragrant. Enchilada sauce and diced tomatoes simmer together into a rich, brick-red base, while black beans and sweet corn kernels add heartiness and bite in every spoonful. A splash of fresh lime juice at the end brightens the whole pot, cutting through the spice and pulling all those bold flavors into balance. Ladle it up and pile on the toppings — cool avocado slices, chopped cilantro, and crunchy tortilla chips turn each bowl into something special. It's a cozy, satisfying dinner that fits neatly into a vegetarian rotation, no fuss required.
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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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