1 large green bell pepper, cut in 1/4-inch pieces
2 medium Roma tomatoes, cut into 1/4-inch chunks
1 small red onion, cut into 1/4-inch pieces
4 tablespoons olive oil, divided
1 small jalapeno pepper, chopped
2 cloves garlic, chopped
3 cups water, or chicken broth/stock
1 can (10.75 ounce) nacho cheese sauce
1 (16 ounce) package frozen corn, thawed, divided
1 medium avocado, chopped
¾ cup reduced-sodium black beans, rinsed and drained
¾ cup black-eyed peas, rinsed and drained
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
1 ½ teaspoons garlic powder
1 ½ teaspoons chili powder
1 ½ teaspoons salt
½ teaspoon cayenne pepper
½ teaspoon black pepper
¼ cup red wine vinegar
¼ cup chopped fresh cilantro, or to taste
1 medium lime, juiced
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
Toss bell pepper, tomatoes, onion, and 2 tablespoons olive oil in a mixing bowl until vegetables are coated. Spread mixture onto the prepared baking sheet.
Roast in the preheated oven, stirring gently every 5 minutes, until vegetables are lightly browned, 20 to 30 minutes.
While vegetables are roasting, heat remaining 2 tablespoons oil in a medium pot over medium-high heat. Add onion and garlic and saute for 2 minutes. Add water, cheese sauce, and 1 cup corn; bring to a simmer. Reduce heat and simmer for 10 minutes.
Add avocado to the pot and puree soup with an immersion blender.
Stir in the remaining corn, black beans, black-eyed peas, roasted vegetables, oregano, cumin, chili powder, salt, cayenne, and black pepper. Cook until heated through, about 5 minutes.
Remove soup from the heat. Stir in vinegar, cilantro, and lime juice. Ladle into bowls and serve