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Spicy Black Bean and Corn Soup

A bowl of Spicy Black Bean and Corn Soup garnished with cream and cilantro


Spicy Black Bean and Corn Soup is a nutritious and satisfying option, serving six with approximately 250-300 calories per portion. Its quick preparation, involving just 15 minutes of prep and 30 minutes of cooking, makes it a convenient choice for a flavorful dinner. This recipe combines hearty black beans, sweet corn, and a touch of spice for a delicious and warming soup, garnished with fresh cilantro and optional sour cream or yogurt for added creaminess. It offers a perfect balance of flavors and textures and is adaptable to different spice preferences.

Untitled design.png
Untitled design.png

Servings

6

Prep Time:

15 min

Cook Time:

30 min

INGREDIENTS:

  • 2 (15 oz) cans of black beans, drained and rinsed

  • 2 cups frozen corn kernels

  • 1 large onion, chopped

  • 1 red bell pepper, chopped

  • 2 cloves garlic, minced

  • 1 jalapeño pepper, seeds removed and finely chopped (adjust for desired spiciness)

  • 1 (14.5 oz) can of diced tomatoes

  • 4 cups vegetable or chicken broth

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1/2 teaspoon paprika

  • Salt and black pepper to taste

  • 2 tablespoons olive oil

  • Juice of 1 lime

  • Fresh cilantro leaves, for garnish

  • Sour cream or plain Greek yogurt (optional, for garnish)

6

Servings

PREPARATION:

  1. Sauté the Aromatics: In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, red bell pepper, and jalapeño. Sauté for about 3-4 minutes until the vegetables are softened and fragrant. Add the minced garlic and continue to cook for another minute.

  2. Add Spices: Stir in the ground cumin, chili powder, and paprika. Cook for another minute to toast the spices and enhance their flavor.

  3. Combine Ingredients: Add the drained and rinsed black beans, frozen corn, diced tomatoes (with their juice), and the broth to the pot. Stir well to combine.

  4. Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, allowing the flavors to meld together.

  5. Blend or Mash: You can either use an immersion blender to partially blend the soup, leaving some texture, or remove about half of the soup and blend it in a regular blender. Be cautious with blending hot soup and blend it in batches if necessary.

  6. Adjust Seasoning: Return the blended portion to the pot, and stir to combine. Season with salt and black pepper to taste.

  7. Add Lime Juice: Squeeze the juice of one lime into the soup and stir to incorporate the citrusy flavor.

  8. Serve: Ladle the Spicy Black Bean and Corn Soup into bowls. Garnish with fresh cilantro leaves and a dollop of sour cream or plain Greek yogurt if desired. Serve hot and enjoy!

NOTES: 

Recommended to cook this in this Enameled Cast Iron Dutch Oven.


Enameled Cast Iron Covered Round Dutch Oven in red color

A bowl of Spicy Black Bean and Corn Soup garnished with cream and cilantro
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