Earnest Mexican Black Bean and Corn Chowder

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A hearty and earnest chowder blending black beans and sweet corn with smoky chipotle and fresh cilantro, perfect for a sober yet flavorful meal. This Mexican-inspired soup recipe (vegetarian), ready in about 45 minutes, pairs olive oil, yellow onion, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 tbsp olive oil
• 1 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 3 minced garlic cloves
• 2 tbsp minced chipotle peppers in adobo
• 1 tsp ground cumin
• 2 cups cooked or canned, rinsed black beans
• 1 1/2 cups fresh or frozen corn kernels
• 4 cups vegetable broth
• 1 cup diced tomatoes
• 2 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• 1 1/2 tsp salt
• 1 tsp freshly ground black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 1 medium diced red bell pepper, sauté for 5 minutes until softened.
2. Step 2: Stir in 3 minced garlic cloves, 2 tbsp minced chipotle peppers in adobo, and 1 tsp ground cumin. Cook for 1 minute until fragrant.
3. Step 3: Add 2 cups rinsed black beans, 1 1/2 cups corn kernels, 4 cups vegetable broth, and 1 cup diced tomatoes. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
4. Step 4: Use an immersion blender to partially puree the chowder, leaving some beans and corn whole for texture.
5. Step 5: Stir in 2 tbsp lime juice, 1/4 cup chopped fresh cilantro, 1 1/2 tsp salt, and 1 tsp freshly ground black pepper. Simmer for another 5 minutes before serving.