Spicy Black Bean and Corn Soup {comforting, delicious, and suitable for the world! }

This soup is the perfect “what’s for dinner?” solution when the fridge is low on battery. Most of these ingredients are pantry staples that you can customize to suit your needs! Plus, it only costs 1 WW point, is completely vegetarian-friendly if you so choose, and is ready in 40 minutes.

You can puree a spoonful or two of the soup and then puree it again for a creamy, velvety texture without dairy or heavy cream. You control the spices and top each bowl however you like!

before starting

Before you start simmering, here’s what you need to know:

• Types of black beans: Both canned and dried black beans work! Canned beans are faster. Make sure to drain and rinse well. If using dried beans, cook them thoroughly before adding to the soup (about 1.5 cups of cooked beans is equivalent to a 15-ounce can of beans).
• Choose your chili: Want it spicy? Go get the jalapenos. Like mellow? Try poblano or even bell pepper.
• Mixing is key: Don’t skip mixing a portion of the soup. It imparts a creamy mouthfeel while maintaining a rich texture.

How to Make Spicy Black Bean and Corn Soup

Here’s how to get dinner on the table in under an hour:

1. Stir-fried vegetables

Start by adding olive oil to a large stock pot. Sauté the onions, carrots, celery, and peppers of your choice for 5 to 7 minutes, until everything smells amazing and starts to soften.

2. Add garlic, tomato paste and spices

Add garlic, tomato paste and spices. Stir for about a minute until fragrant.

3. Build a base

Add the diced tomatoes and green chiles, scraping up any browned bits from the bottom. Cook for another minute or two.

4. Add beans, corn and broth

Stir in black beans, frozen corn and chicken or vegetable broth. Stir well and simmer for 15 minutes, bubbling gently.

5. Mix for creamy taste

Pour 2-3 cups of soup into a blender or food processor and blend until smooth (or use an immersion blender in the pot but leave some texture in). Stir the puree back in.

6. Finish and serve

Squeeze in the lime juice, taste and adjust seasoning, and cook for another 5 minutes. Serve hot with all your favorite toppings.

Slow cooker options

Saute vegetables and spices first, then transfer to slow cooker. Add all other ingredients and simmer for 4-6 hours. Finally mix and add lime juice.

Instant Pot Options

Use the Saute function to sauté the vegetables and spices, then add the rest of the ingredients (except the lime juice and toppings). Seal and pressure cook for 6 minutes. Allow the pressure to release naturally for 10 minutes, then quickly release any remaining pressure. Mix one portion as usual, adding the lime juice at the end, then add your favorite toppings before serving.

Serving and topping ideas

The ingredients really make this soup shine! Here are some of our favorite ingredients and ways to serve them:

Recipe Tips and Tricks

Get the most out of this soup with these tried-and-true tips:

• Rinse canned beans: This removes excess sodium and gives the soup a fresher, cleaner flavor.
• Enhance umami: Add a little soy sauce, tamari, or coconut aminos to deepen the saltiness, especially if you’re using vegetable stock.
• Thick or smooth: Customize the consistency by mixing in more or less soup, depending on whether you want a heartier or creamier soup.
• Bulk and Freeze: Double the recipe and portion out the leftovers for easy lunches.
• For extra protein: In the last few minutes of cooking, add cooked quinoa, shredded grilled chicken, or shredded Mexican chicken.
• Add vegetables: Zucchini, sweet potatoes or green peppers are all delicious additions. Dice them and sauté them with the onions.

Store and reheat

Here’s how to keep soup fresh for days or weeks:

• refrigerator: Store soup in an airtight container for up to 4 days.
• refrigerator: Store in portions and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheat: Warm on the stove over medium heat or in the microwave. If the soup thickens, add a little more broth.