Easy Southwest Soup (One Pot)
This hearty Southwest Soup is packed with black beans, corn, orzo, and bold spices, all simmered in a flavorful broth with fresh lime and cilantro. Quick, easy, and delicious!
Ingredients
- 2 tbsp extra virgin olive oil divided
- ½ white onion diced
- 2 tsp minced garlic or 2 cloves, chopped
- 1 tbsp tomato paste
- ¾ cup orzo uncooked
- 5 cups chicken broth
- 1 can (15 oz) black beans drained and rinsed
- 1 can (15 oz) corn drained
- 1 tsp cumin
- ½ tsp smoked paprika
- ¼ tsp chipotle chili powder optional, adds spice
- ¼ cup fresh cilantro chopped
- juice from one lime
- salt & pepper to taste
- chopped avocado optional
Instructions
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Heat one tablespoon of olive oil over medium heat in a medium or large sized pot. Add the diced onion and cook until slightly soft, about 1-2 minutes. Add the garlic and cook for another minute.
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Add the tomato paste and break it up a little bit. Cook for 1-2 minutes to slightly "toast" the paste, stirring often.
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Add the other tablespoon of olive oil. Then, add the orzo pasta and toast it lightly by mixing with the other ingredients and stirring occasionally for about 1-2 minutes.
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Next, add the chicken broth, black beans, corn, cumin, smoked paprika, chipotle chili powder (if using), a pinch of salt and black pepper. Stir well.
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Turn the heat up to high and bring the soup to a boil, then reduce the heat to medium-low once boiling. Let everything cook over a gentle boil for 13-15 minutes, stirring occasionally, until the orzo is tender.
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Once orzo is fully cooked, turn the heat off. Stir in the lime juice and chopped cilantro. Taste and adjust the seasonings, adding more salt, pepper, or lime juice if needed. Ladle the soup into bowls and add chopped avocado, if using. Serve warm and enjoy!
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