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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.

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Untitled design.png



Prep Time:

15 min

Cook Time:

30 min


  • 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)




  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!


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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