Thick Spicy Soup
Warm up your table with this rich and hearty Thick Spicy Soup, a perfect balance of bold flavors and comforting textures. Packed with vibrant vegetables like red bell peppers, carrots, and jalapeños, and loaded with protein-rich black beans and kidney beans, this soup is a satisfying one-pot wonder. A blend of aromatic spices—ground cumin, smoked paprika, and chili powder—infuses every spoonful with warmth, while a touch of heavy cream adds indulgent richness. Lightly blended for a luscious, thick consistency, this spicy soup pairs beautifully with a squeeze of fresh lime and a sprinkle of cilantro for a refreshing finish. Ready in under an hour, this crowd-pleasing recipe is perfect for cozy family dinners or as a standout dish for your next gathering.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 garlic cloves
- 1 medium red bell pepper
- 2 medium carrot
- 1 medium jalapeño pepper
- 2 teaspoons ground cumin
- 1.5 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 can (14 ounces) canned black beans
- 1 can (14 ounces) canned kidney beans
- 1 cup corn kernels
- 0.5 cup heavy cream
- 2 tablespoons fresh cilantro
- 1 lime
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Finely chop the onion, garlic, red bell pepper, carrot, and jalapeño pepper. Add them to the pot and sauté for 5-7 minutes until softened.
Stir in the ground cumin, smoked paprika, and chili powder. Cook for 1 minute to toast the spices.
Add the crushed tomatoes and vegetable broth to the pot. Bring the mixture to a low boil.
Drain and rinse the black beans and kidney beans. Add them to the pot along with the corn kernels.
Reduce heat to low and let the soup simmer, uncovered, for 20 minutes, stirring occasionally.
Using an immersion blender, lightly blend part of the soup to create a thicker consistency while leaving some chunks for texture. If you don't have an immersion blender, transfer 1-2 cups to a blender, purée, and return to the pot.
Stir in the heavy cream and let the soup heat through for an additional 5 minutes.
Chop the fresh cilantro and juice the lime. Stir them into the soup right before serving.
Season with salt and black pepper to taste, adjusting as needed.
Ladle the soup into bowls and garnish with additional cilantro and a lime wedge if desired. Serve hot.
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1097 mg | 48% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 12.9 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1443 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
