Mexican black bean soup

Total Time
19 min
5 min
14 min
As the title implies, the black bean does most of the work in this flavorful, easy-to-make Mexican soup, and it is ready in less than 20 minutes. Pureeing one of the cans of black beans helps create the luscious texture while the remaining can of whole beans gives this soup something to bite into in every spoonful. Frozen corn kernels are convenient here, but you can use fresh if you like. You’ll need to ears of corn to produce one cup of kernels. Make a double batch of the soup and cover and refrigerate up to 4 days or freeze up to 3 months.


Olive oil

1 tsp

Uncooked onion(s)

1 medium, chopped

Uncooked bell pepper(s)

1 item(s), medium, chopped


2 medium clove(s), minced

Chili powder

2 tsp, ancho variety

Ground cumin

1½ tsp

Fat free reduced sodium vegetable broth

14½ fl oz

Frozen corn kernels

1 cup(s)

Canned black beans

31 oz, rinsed and drained


¼ cup(s)

Fresh lime juice

4 tsp

Reduced-fat shredded Monterey Jack cheese

½ cup(s), Mexican cheese blend


  1. Heat oil in large saucepan over medium-high heat. Add onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, chile powder, and cumin and cook, stirring constantly, 30 seconds. Add broth, corn, and 1 can beans. Bring to simmer and cook 5 minutes.
  2. Puree remaining can beans with water in blender. Stir pureed beans into soup, bring to simmer, and cook 2 minutes. Remove from heat and stir in lime juice. Ladle evenly into 4 bowls and sprinkle evenly with cheese.
  3. Serving size: 1½ cups soup and 2 tablespoons cheese