1-Preparation (10 minutes): First, prepare all your vegetables by washing them thoroughly. Chop the onion, green pepper, and celery into uniform pieces, about ¼ to ½ inch in size. This ensures even cooking and a pleasant texture in every spoonful. Having everything chopped and ready to go before you begin cooking will make the process seamless and enjoyable.

2-Cooking Process: 1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion, green pepper, and celery. Sauté for 3-4 minutes until soft and tender, stirring occasionally to prevent browning.
2. Add the 14.5 ounce can of diced tomatoes with juice, 8 ounce can of tomato sauce, 4.5 ounce can of chopped green chiles with juice, 32 ounces of vegetable broth, 1 tablespoon chili powder, 1 teaspoon cumin, and 1 teaspoon onion powder. Stir well to combine all ingredients.
3. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 15 minutes, allowing the flavors to meld together.
4. Add the 2 cans of black beans (drained and rinsed) and the 14 ounce bag of frozen corn. Stir well and continue to simmer for an additional 5 minutes, until the corn is heated through and tender.

3-Final Touches and Serving: Taste your Southwest Soup and adjust seasoning if needed, adding more salt, pepper, or spices according to your preference. Serve hot with your choice of toppings. For meal prep, let the soup cool completely before transferring to airtight containers. The flavors continue to develop overnight, making it even more delicious the next day!