SilkpieRecipe
Mexican Tomato, Black Bean and Corn Soup
Texture
Garnish
On the plate

Soups & Stews · Mexican

Mexican Tomato, Black Bean and Corn Soup

4.4 (198 cooks rated this)

A brothy tomato base loaded with black beans, sweet corn and peppers gets its backbone from cumin and chipotle. Shredded cheese melts in on top, and a scoop of rice on the side turns it into dinner.

15 min Prep
30 min Cook
45 min Total
6 Servings
Easy Difficulty
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Test kitchen note: Blend one cup of the soup and stir it back in; it thickens the broth slightly without losing the chunky texture.

Method 5 steps

  1. Warm 2 tablespoons oil in a pot over medium heat and soften the onion and bell pepper for 6 minutes.

  2. Stir in the garlic, cumin and chipotle powder and cook until fragrant, about 1 minute.

  3. Add the tomatoes and stock, bring to a boil, then simmer for 15 minutes.

  4. Add the black beans and corn and simmer 8 minutes more. Blend 1 cup of the soup and return it to the pot, then season with salt.

  5. Ladle into bowls, top with the cheese and cilantro and serve rice alongside.

That is the whole pie. Enjoy every slice.

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