Mexican Black Bean & Corn Soup Recipe

If you’re looking for a cozy, flavor-packed meal that’s as nourishing as it is vibrant, you’ll fall head-over-heels for this Mexican Black Bean & Corn Soup. Brimming with bold Mexican spices, loads of sweet corn, hearty black beans, and pops of fresh cilantro, this soup is a kitchen staple you’ll crave all year long.

Ingredients You’ll Need

Every ingredient in this Mexican Black Bean & Corn Soup brings its own magic to the party—whether it’s depth, creaminess, or a bright splash of flavor. Here’s how each one works together for that seriously craveable finish.

• Yellow onion: The backbone of any good soup—adding sweetness and deep flavor as it softens and caramelizes.
• Celery: For delicate savoriness and a hint of freshness in the background.
• Jalapeños: Adjustable heat; remove the ribs and seeds if you prefer a milder soup or leave them in for extra kick!
• Cilantro leaves & stems: Don’t throw away the stems! They add even more flavor and aroma to the base.
• Garlic: For that rich, irresistible undertone you’d miss if it wasn’t there.
• Tomato paste: Gives the soup body and a little tomato umami boost—don’t skip the step of letting it caramelize.
• Chili powder, cumin, cocoa powder, cinnamon: The core spice blend behind the Mexican soul of this soup.
• Black beans: Hearty, protein-packed, and incredibly filling—plus they make the soup creamy without any dairy.
• Canned whole tomatoes: Use your hands to really break them up for chunky, rustic texture.
• Chipotle chiles in adobo: Just a tablespoon makes all the difference for smokiness and subtle heat.
• Lime zest & juice: Adds brightness and zip to balance out all the savory richness.
• Vegetable stock: The base that brings everything together (use a good-quality stock for best results).
• Soy sauce: A little secret for depth and umami, amplifying all the Southwest flavors without overpowering them.
• Corn kernels: Sweet bursts of golden goodness—use fresh or frozen, whichever is on hand.

Variations

The beauty of this Mexican Black Bean & Corn Soup is how wonderfully easy it is to adapt. Whatever you do or don’t have on hand—from pantry staples to fresh produce—this soup is flexible, forgiving, and can be tailored to suit all tastes and diets.

• Add chicken or turkey: Toss in some shredded rotisserie chicken or leftover turkey for a hearty protein boost.
• Make it vegan: Simply double-check your vegetable stock and swap out soy sauce for tamari if you’re gluten-free.
• Crank up the veggies: Throw in zucchini, sweet potatoes, or bell peppers for extra color and nutrition.
• Go extra creamy: Swirl in coconut milk or a splash of cashew cream at the end for rich, dairy-free silkiness.
• Change the beans: Use pinto beans, kidney beans, or even a trio of legumes for a fun twist on tradition.

How to Make Mexican Black Bean & Corn Soup

Step 1: Sauté the Aromatics

Start by heating a generous splash of neutral oil in a large saucepan or Dutch oven. Toss in the diced onion, celery, jalapeños, and those flavorful cilantro stems, along with a good pinch of salt. Sauté everything over medium heat, stirring occasionally, until the onions are golden at the edges and all the veggies have softened—this usually takes around 10 minutes and lays the foundation of delicious flavor for your soup.

Step 2: Toast the Garlic and Tomato Paste

Add the minced garlic and tomato paste to the pot. Give it a few minutes more—this step is worth the wait! You’ll see the tomato paste darken and smell the garlic become gorgeously fragrant. This deepens the soup’s aroma and creates that sought-after umami undertone.

Step 3: Bloom the Spices

Next, sprinkle in your chili powder, cumin, cocoa powder, and cinnamon. Stir well and let these spices toast for about a minute—just until everything smells extra inviting. This quick “blooming” trick makes the spices come alive and permeate every sip of soup.

Step 4: Add Beans, Tomatoes & Flavors

Stir in your drained black beans, followed by the hand-crushed tomatoes, chipotle chiles, and zesty lime zest. Gently fold everything together so the beans soak up all those vibrant seasonings and the tomato juices start to meld.

Step 5: Pour in Stock and Simmer

Pour over your vegetable stock, add soy sauce, and a bit more salt. Stir it up and bring the pot to a gentle simmer. Let things bubble together so all the flavors deepen and your Mexican Black Bean & Corn Soup develops richness and complexity.

Step 6: Purée (Partially!)

This is the secret for that irresistible creamy-chunky texture: use an immersion blender to purée about half of the soup directly in the pot. No immersion blender? No problem—just ladle out half into a blender or mash some of the beans with a potato masher in the pot. This thickens the soup while leaving plenty of whole beans and corn for texture.

Step 7: Add Corn & Simmer Again

Stir in your corn kernels and let the soup simmer another 10–15 minutes, just long enough for the corn to cook through and the flavors to meld. The soup will become beautifully hearty and inviting—perfect for generous bowls on chilly nights!

Step 8: Finish & Adjust

Just before serving, add plenty of fresh cilantro leaves and that essential squeeze of lime juice. Don’t be shy—taste and tinker with extra salt or lime until you reach bright, savory perfection.

How to Serve Mexican Black Bean & Corn Soup

Garnishes

This soup just begs for toppings! Heap your bowl high with extra fresh cilantro, a dollop of sour cream or coconut yogurt, thinly sliced jalapeños, creamy avocado, or a handful of crunchy tortilla strips for contrast. For extra zest, try a wedge of lime on the side—everyone can squeeze their own just before digging in.

Side Dishes

Pair your Mexican Black Bean & Corn Soup with a warm stack of corn tortillas, cheesy quesadillas, or a crisp green salad. For a little extra comfort, serve alongside cornbread muffins or classic Mexican rice. Each side dish soaks up those delicious flavors and turns your meal into a fiesta!

Creative Ways to Present

Pour the soup into colorful earthenware bowls for that homestyle cantina vibe, or serve as mini shooters for a fun appetizer. Layer on garnishes for a rainbow of texture, and finish with a swirl of crema for a restaurant-worthy look that will wow your family and friends.

Make Ahead and Storage

Storing Leftovers

Mexican Black Bean & Corn Soup actually gets better after a day or two in the fridge! Let it cool, then transfer to airtight containers. It will keep well chilled for up to 5 days, ready to reheat for speedy lunches or dinner.

Freezing

Great news: this soup freezes like a dream! Portion into freezer-safe containers (leaving a little headspace for expansion), and freeze for up to 3 months. Thaw overnight in the fridge, or gently warm from frozen on the stovetop, adding a splash of broth or water if needed.

Reheating

To reheat, simply pour the soup into a saucepan and warm gently over medium heat, stirring occasionally until heated through. For microwave reheating, cover loosely and heat in short intervals, stirring every so often. Don’t forget to refresh with a quick squeeze of lime and some fresh cilantro before serving—those flavors wake right back up!

FAQs

Final Thoughts

I hope you grab your biggest soup pot and give this Mexican Black Bean & Corn Soup a try soon! It’s one of those comforting bowls that never fails to brighten both your table and your mood. You’ll fall in love with the bold flavors, hearty texture, and customizable goodness—so gather your garnishes and enjoy every spoonful!

Print