Chipotle-Infused Black Bean Soup with Corn and Lime
Hearty soup with smoky chipotle, creamy black beans, sweet corn, and a bright lime finish, perfect for cold days. This mexican-inspired soups (vegetarian) ready in about 40 minutes turns (15 oz each) black beans, corn kernels, chicken broth into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 285 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cans (15 oz each) black beans
- 1 cup corn kernels
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 pepper chipotle peppers in adobo
- 3 cloves garlic
- 1/2 cup onion
- 1 lime
- 1 tsp cumin
- 1/4 cup cilantro
Instructions
- Step 1: Heat a large pot over medium heat. Sauté 1/2 cup chopped onion and 3 minced garlic cloves for 3-4 minutes until softened and fragrant.
- Step 2: Add 1 can diced tomatoes (with juice), 1 chopped chipotle pepper with 1 tsp adobo sauce, and 1 tsp cumin. Cook for 2 minutes, stirring constantly.
- Step 3: Stir in 2 cans black beans (rinsed and drained), 4 cups chicken broth, and 1 cup corn kernels. Bring to a gentle simmer and cook for 15 minutes to allow flavors to meld.
- Step 4: Remove from heat and stir in 1/4 cup chopped cilantro. Squeeze juice from 1 lime over the soup. Serve hot with extra cilantro and lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chipotle-Infused Black Bean Soup with Corn and Lime take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chipotle-Infused Black Bean Soup with Corn and Lime?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Chipotle-Infused Black Bean Soup with Corn and Lime?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chipotle-Infused Black Bean Soup with Corn and Lime for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chipotle-Infused Black Bean Soup with Corn and Lime vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The best black bean soup I've ever made. The chipotle and corn combo is divine. Will make again and again.
- ★★★★★
Easy and delicious. Made it for a weeknight dinner and it was a hit. The lime at the end is a must.
- ★★★★★
This soup is a game-changer! My whole family devoured it, and the chipotle kick was perfect without being overwhelming.
