Spicy Black Bean and Roasted Corn Soup

It was another chilly day in New York, so I created this HOT and SPICY soup for our dinner. I took Ellie Krieger's Confetti Chili recipe and changed it up a bit.

1 tablespoon olive oil

1/2 yellow onion, chopped

1 red bell pepper, chopped

1 large carrot, chopped

2 teaspoons cumin

1 teaspoon chili powder

1 (14 oz) can diced tomatoes (I used fire roasted)

32 oz chicken stock

1 canned chipotle chile in adobo sauce, seeded and minced, plus 2 teaspoons of the sauce

1 teaspoon dried oregano

1 (15.5 oz) can black beans, drained and rinsed

*3 ears roasted corn, kernels cut away from cob

Heat the olive oil in a large soup pot. Add the onion, bell pepper, and carrot and cook for about 10 minutes until softened, stirring occasionally. Add the cumin and chili powder and cook, stirring for about 1 minute. Stir in the tomatoes, chicken stock, chipotle and adobo sauce, and oregano and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes. Stir in the beans and continue cooking, covered, 20 minutes longer. Stir in the corn and cook 5 minutes. Season with salt and pepper and serve.

*Roasted corn - This is not the traditional method of roasting corn, but since I don't have an outdoor grill or oven, I had to be resourceful. My method worked really well and made super delicious corn that could have been a side dish by itself...

Brush 3 fresh ears of corn (husks removed) with a mixture of 2 tablespoons melted butter, 1/2 teaspoon cumin, and 1/2 teaspoon chili powder. Cook, covered, in a skillet over medium-high heat, turning frequently for about 15 to 20 minutes until slightly blackened and smokey. Let cool and then slice kernels away from cob.