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Spicy Bean and Corn Soup

Elina James
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soups
Cuisine Mexican
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1–2 jalapeños, finely chopped (adjust to heat preference)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • 1 can (400 g) diced tomatoes
  • 1 can (400 g) black beans, drained and rinsed
  • 1 can (400 g) kidney beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 4 cups vegetable broth
  • Salt and black pepper to taste
  • 2 tablespoons fresh cilantro, chopped (for garnish)
  • Optional toppings: shredded cheese, sour cream, avocado slices, lime wedges

Instructions
 

  • Step 1: Heat olive oil in a large pot over medium heat. Add chopped onions, garlic, red and green bell peppers, and jalapeños. Sauté for 5–6 minutes until vegetables are soft.
  • Step 2: Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute until aromatic.
  • Step 3: Add diced tomatoes, black beans, kidney beans, corn, and vegetable broth. Stir to combine.
  • Step 4: Bring the soup to a boil, then reduce heat and simmer for 20 minutes to allow flavors to meld.
  • Step 5: Taste and adjust seasoning with salt and black pepper.
  • Step 6: Serve hot, garnished with chopped cilantro. Optional toppings include shredded cheese, sour cream, avocado slices, or a squeeze of lime juice.