Chill Soup

1In a large pot, heat some oil over medium heat.

2Add the diced onion (1), minced garlic (2), and diced bell pepper (1). Cook until softened, about 5 minutes.

3Stir in the cumin (1 teaspoon), chili powder (1 teaspoon), paprika (½ teaspoon), and oregano (½ teaspoon). Cook for another minute to toast the spices.

4Pour in the vegetable broth (2 cups), diced tomatoes (1 cup), black beans, (1 can) and corn kernels (1 cup). Bring to a simmer and let it cook for 15-20 minutes.

5Season with salt and pepper to taste.

6Stir in the chopped cilantro and lime (1) juice before serving.

7Serve the chill soup hot with a dollop of sour cream or shredded cheese on top, if desired.