Step 1

Coat the bottom of a large pot with the oil and place it over medium heat.

Step 2

Once the oil is hot, add the onion and bell pepper. Sweat the vegetables for about 5 minutes, until they begin to soften.

Step 3

Stir in the garlic, cumin, oregano, and cayenne pepper. Cook everything for about 1 minute, stirring constantly, until the mixture becomes very fragrant.

Step 4

Stir in the beans, broth, and potato.

Step 5

Raise the heat and bring the liquid to a boil. Lower the heat and let the soup simmer for about 20 minutes, stirring occasionally, until the potato is tender.

Step 6

Stir in the tomatoes and continue simmering for 5 minutes.

Step 7

Remove the pot from heat and blend about a third of the soup, either using a hand-held immersion blender, or by transferring it in batches to a food processor or blender, then returning it to the pot.

Step 8

Reheat the soup on the stove if needed, then stir in the corn.

Step 9

Season the soup with lime juice, salt and pepper to taste.

Step 10

Ladle into bowls and top with fresh cilantro. Serve.