Step 1

Dice onion and potato. Mince garlic.

Step 2

In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. veggie broth/water for no-oil sauté method, adding more as needed.)

Step 3

Meanwhile, mince garlic.

Step 4

When onion is translucent, add potato, garlic, cumin, chili powder, smoked paprika, and oregano. Stir and sauté for 1 minute.

Step 5

Add broth, black beans (rinsed and drained), tomatoes, green chiles, and corn.

Step 6

Bring to a light boil. Then reduce heat, cover, and simmer for 20 minutes or until potato is tender.

Step 7

Meanwhile, roughly chop cilantro and prepare any desired toppings.

Step 8

Before serving, add cilantro to pot and stir to combine. Salt and pepper to taste. Serve warm with toppings of choice. (I enjoy avocado, lime juice, and hot sauce.)