Homestyle Mexican Black Bean and Corn Soup with Cilantro and Lime

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty vegetarian soup bursting with black beans, sweet corn, and fresh cilantro, brightened with a squeeze of lime. This mexican-inspired cinco de mayo (vegetarian) ready in about 40 minutes pairs olive oil, yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, 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.

★ 4.1 (8 ratings) Prep: 10 min Cook: 30 min Serves 6 Mexican cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent and fragrant.
  2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 small minced jalapeño (optional). Cook for 1 minute until spices are aromatic.
  3. Step 3: Add 3 cups drained and rinsed black beans, 1 1/2 cups frozen corn kernels, 4 cups vegetable broth, and 1 cup diced tomatoes with juice. Stir well and bring to a simmer.
  4. Step 4: Reduce heat to low and let the soup simmer gently for 20 minutes to blend flavors.
  5. Step 5: Remove from heat and stir in 1/3 cup chopped fresh cilantro, 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Adjust seasoning to taste.
  6. Step 6: Serve hot with optional garnishes like avocado slices or tortilla chips.

Frequently asked questions

How long does Homestyle Mexican Black Bean and Corn Soup with Cilantro and Lime take to make?

Total time is about 40 minutes (10 min prep + 30 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 Homestyle Mexican Black Bean and Corn Soup with Cilantro and Lime?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Homestyle Mexican Black Bean and Corn Soup with Cilantro 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 Homestyle Mexican Black Bean and Corn Soup with Cilantro 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 Homestyle Mexican Black Bean and Corn Soup with Cilantro 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.

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