This Spicy Black Bean and Corn Soup is a hearty, vibrant bowl of comfort. It comes together easily with creamy black beans, sweet corn, and a gentle kick from jalapeños. You’ll love this flexible, one-pot meal for its smoky, spicy, and slightly sweet harmony.
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Why You’ll Love This Spicy Black Bean and Corn Soup
- Incredibly versatile: Adjust spice, swap veggies, or make ahead without losing soul.
- Perfect texture: Partially blended beans create a creamy base with satisfying bites.
- Flavor layers: Smoky cumin, chili powder, lime, and jalapeños create complex comfort.
- One-pot wonder: Everything happens in one pot for easy cleanup.
Ingredients & Tools
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1–2 jalapeños, finely chopped (seeds removed for less heat)
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 3 cans (15 oz each) black beans, rinsed and drained
- 1½ cups frozen corn
- 1 lime, juiced
- Salt and black pepper to taste
- Optional toppings: fresh cilantro, avocado slices, sour cream, shredded cheese, tortilla strips
Tools: A large soup pot or Dutch oven, immersion blender or standard blender, wooden spoon, measuring spoons and cups.
Notes: Use good-quality vegetable broth for the best flavor foundation. Don’t skip the fresh lime juice—it brightens everything beautifully.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 15 g |
| Fat: | 6 g |
| Carbs: | 55 g |
| Fiber: | 18 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- What if I don’t have an immersion blender? No problem! You can carefully transfer about two cups of the soup to a standard blender, blend until smooth, and stir it back into the pot. Just be cautious with hot liquids.
- Can I use fresh corn instead of frozen? Absolutely. If corn is in season, fresh kernels cut from two ears will add a lovely sweetness. Just sauté them briefly with the onions to enhance their flavor.
- How spicy is “spicy,” really? It’s totally adjustable. Start with one jalapeño (seeds removed) for a mild warmth, or add two with seeds for more kick. You can always stir in a pinch of cayenne at the end if you want more heat.
- Are canned beans okay? Yes, they’re convenient and work perfectly here. Just be sure to rinse them well to remove any excess sodium and that starchy canning liquid.
How to Make Spicy Black Bean and Corn Soup
Step 1: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent—this should take about 5–7 minutes. You’ll notice the kitchen starting to smell amazing as the onion sweetens. Stir in the minced garlic and chopped jalapeño, and cook for another minute until fragrant. Be careful not to burn the garlic; it can turn bitter quickly.
Step 2: Sprinkle in the cumin, chili powder, and smoked paprika. Stir constantly for about 30 seconds to toast the spices. This step is crucial—it wakes up the oils in the spices and deepens their flavor, giving the soup a rich, smoky base. You should see the color deepen slightly and smell an earthy, warm aroma filling the air.
Step 3: Pour in the vegetable broth, then add two cans of the rinsed black beans (reserve the third can for later). Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes. This allows the beans to soften further and the flavors to start melding together.
Step 4: Now, it’s time to create that creamy texture. Using an immersion blender, carefully blend about half of the soup right in the pot. If you prefer a smoother soup, blend more; for chunkier, blend less. The goal is a thick, creamy base with some whole beans still visible. If using a standard blender, work in batches and never fill the blender more than halfway with hot liquid.
Step 5: Stir in the remaining can of black beans and the frozen corn. Simmer for another 5–7 minutes, until the corn is tender and the beans are heated through. The soup should be thick and hearty at this point. Stir in the fresh lime juice, and season generously with salt and black pepper to taste. The lime juice really lifts all the flavors—don’t skip it!
Step 6: Ladle the hot soup into bowls and top with your favorite garnishes. A little goes a long way here—think creamy avocado, fresh cilantro, a dollop of sour cream, or crunchy tortilla strips. Serve immediately and enjoy the warmth.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in airtight containers or bags for up to 3 months. Thaw overnight in fridge.
- Reviving: Reheat gently on stove, adding a splash of broth if too thick. Stir in fresh lime juice just before serving.
Serving Suggestions
Complementary Dishes
- Cheesy Jalapeño Cornbread — The slight sweetness and spicy kick of the cornbread are a perfect textural contrast to the creamy soup.
- Simple Avocado and Tomato Salad — A light, fresh salad with a lime vinaigrette cuts through the richness of the soup beautifully.
- Quesadillas with Monterey Jack — Crispy, cheesy quesadillas are fantastic for dipping and make the meal more substantial.
Drinks
- Classic Margarita (or Mocktail) — The citrusy tang and salt rim complement the soup’s spices and refresh your palate between bites.
- Ice-Cold Mexican Lager — A crisp, light beer helps balance the heat and enhances the soup’s smoky undertones.
- Sparkling Water with Lime — Sometimes simplicity is best; the bubbles and citrus cleanse your palate without overpowering the soup.
Something Sweet
- Warm Churros with Chocolate Sauce — The cinnamon sugar and rich chocolate are a delightful, festive finish to a spicy meal.
- Mango Sorbet — Cool, fruity, and refreshing, it soothes the palate after the gentle heat of the soup.
- Flan — The creamy caramel custard is a classic, decadent ending that contrasts wonderfully with the soup’s bold flavors.
Top Mistakes to Avoid
- Over-blending the soup. If you blend the entire batch, you’ll lose the wonderful texture from whole beans and corn. Aim for a partially pureed base for the best mouthfeel.
- Skipping the spice-toasting step. Adding cumin and chili powder directly to the broth without toasting them first results in a flatter, less developed flavor. That quick toast in oil makes all the difference.
- Forgetting to season at the end. Beans and broth can vary in saltiness, so always taste and adjust the seasoning with salt, pepper, and lime juice after the soup is fully cooked.
- Boiling too vigorously after adding lime juice. If you boil the soup hard after adding the lime, it can sometimes cause a slight curdling effect with dairy toppings. A gentle simmer is all you need.
Expert Tips
- Tip: For a deeper, smokier flavor, char the jalapeño and onion halves under the broiler or on a gas stove before dicing. The slight char adds a wonderful complexity to the soup base.
- Tip: If you have time, let the soup sit for 15–20 minutes after cooking before serving. This resting period allows the flavors to meld and intensify, making it even more delicious.
- Tip: To make this soup ahead, prepare it without the lime juice and toppings. Cool completely and store in the fridge for up to 3 days. Reheat gently and stir in the lime juice just before serving.
- Tip: For a creamier version without dairy, stir in a quarter cup of coconut milk or a splash of unsweetened almond milk at the very end. It adds a lovely richness.
FAQs
Can I freeze this soup?
Yes, it freezes beautifully! Cool the soup completely and transfer it to airtight containers or freezer bags, leaving some space for expansion. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, stirring occasionally. You may need to add a splash of broth or water when reheating, as it can thicken upon standing.
How can I make this soup more protein-packed?
Stir in a cup of cooked, shredded chicken or ground turkey when you add the final can of beans and corn. For a plant-based boost, a can of rinsed lentils or a scoop of quinoa works wonderfully. These additions make the soup even heartier without overpowering the core flavors.
My soup is too thick. How can I thin it out?
No worries—this happens! Simply stir in a little extra vegetable broth or even water, a quarter cup at a time, until it reaches your desired consistency. Heat it through gently after adjusting. Remember, you can always thin a thick soup, but it’s harder to thicken a thin one.
What’s the best way to control the spiciness for kids?
I’d recommend using only one jalapeño with the seeds and membranes completely removed—that’s where most of the heat lives. You can also reduce the chili powder to one teaspoon. Serve theirs with a generous dollop of sour cream or yogurt, which helps tame any remaining heat.
Can I use dried black beans instead of canned?
Absolutely, but it requires a bit more planning. You’ll need about 1½ cups of dried black beans. Soak them overnight, then drain and rinse. Cook them separately until tender before adding to the soup. Using dried beans gives you more control over the texture and salt level, but canned beans are a perfectly great shortcut for busy days.
Spicy Black Bean And Corn Soup
Make this easy Spicy Black Bean and Corn Soup for a hearty, one-pot meal. Ready in 40 minutes and packed with flavor. Get the recipe now!
Ingredients
For the Ingredients
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2 tablespoons olive oil
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1 large yellow onion (diced)
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3 cloves garlic (minced)
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1–2 jalapeños (finely chopped (seeds removed for less heat))
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1 tablespoon ground cumin
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2 teaspoons chili powder
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1 teaspoon smoked paprika
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4 cups vegetable broth
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3 cans black beans (15 oz each, rinsed and drained)
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1.5 cups frozen corn
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1 lime (juiced)
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Salt and black pepper (to taste)
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Optional toppings (fresh cilantro, avocado slices, sour cream, shredded cheese, tortilla strips)
Instructions
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Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent—this should take about 5–7 minutes. Stir in the minced garlic and chopped jalapeño, and cook for another minute until fragrant.01
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Sprinkle in the cumin, chili powder, and smoked paprika. Stir constantly for about 30 seconds to toast the spices.02
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Pour in the vegetable broth, then add two cans of the rinsed black beans (reserve the third can for later). Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes.03
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Using an immersion blender, carefully blend about half of the soup right in the pot. If you prefer a smoother soup, blend more; for chunkier, blend less.04
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Stir in the remaining can of black beans and the frozen corn. Simmer for another 5–7 minutes, until the corn is tender and the beans are heated through. Stir in the fresh lime juice, and season generously with salt and black pepper to taste.05
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Ladle the hot soup into bowls and top with your favorite garnishes. Serve immediately.06
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