Mexican Corn and Bean Soup
Warm up with a hearty bowl of Mexican Corn and Bean Soup, an easy and flavorful recipe bursting with vibrant ingredients and bold spices. This one-pot wonder combines diced tomatoes, black and pinto beans, sweet corn, and aromatic spices like cumin, chili powder, and smoked paprika for a rich, robust flavor. A squeeze of fresh lime juice adds a zesty finish, while garnish options like creamy avocado, fresh cilantro, and crunchy tortilla chips elevate every serving. Ready in just 45 minutes, this vegan and gluten-free soup is perfect for meal prep, a comforting lunch, or a simple dinner that will satisfy the whole family.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium jalapeño, seeded and finely chopped
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 14.5 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 1.5 cups frozen corn kernels
- 4 cups vegetable broth
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cups fresh cilantro, chopped (optional)
- 1 medium avocado, diced (for garnish)
- 1 cup tortilla chips (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and chopped jalapeño, cooking for an additional 1-2 minutes until fragrant.
Add the cumin, chili powder, and smoked paprika, stirring to evenly coat the vegetables with the spices.
Pour in the canned diced tomatoes (with their juices) and stir to combine.
Add the black beans, pinto beans, corn, and vegetable broth. Stir well.
Increase the heat to bring the mixture to a boil, then reduce to a simmer. Cover and let cook for 20 minutes to allow the flavors to meld.
Stir in the lime juice, salt, and black pepper. Taste and adjust seasoning if needed.
Remove from heat and ladle the soup into bowls.
Garnish with chopped cilantro and diced avocado, if desired, and serve with tortilla chips on the side.
Nutrition Facts
Calories |
2349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6964 mg | 303% | |
| Total Carbohydrate | 331.1 g | 120% | |
| Dietary Fiber | 90.8 g | 324% | |
| Total Sugars | 55.0 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 708 mg | 54% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 6607 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
