Martinez-Style Smoky Black Bean and Corn Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty, slow-simmered soup featuring smoky chipotle and sweet corn for a comforting weeknight dinner. This latin american-inspired soups (vegetarian) ready in about 50 minutes pairs (15 oz) can canned black beans, fresh corn kernels, diced white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

★ 3.6 (15 ratings) Prep: 15 min Cook: 35 min Serves 4 Latin American cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add onion and bell pepper, cooking for 5 minutes until softened.
  2. Step 2: Stir in chipotle peppers and their adobo sauce, cooking for 1 minute until fragrant.
  3. Step 3: Add black beans (with liquid), corn, diced tomatoes, and chicken broth. Bring to a gentle simmer and cook for 20 minutes to meld flavors.
  4. Step 4: Use an immersion blender to partially blend the soup until slightly thickened but still chunky. If using a regular blender, blend in batches carefully.
  5. Step 5: Season with 1/4 tsp salt and 1/4 tsp cumin. Simmer uncovered for 5 more minutes. Serve hot with a sprinkle of fresh cilantro.

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Frequently asked questions

How long does Martinez-Style Smoky Black Bean and Corn Soup take to make?

Total time is about 50 minutes (15 min prep + 35 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 Martinez-Style Smoky Black Bean and Corn Soup?

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 fresh corn kernels from drying out.

Can I substitute ingredients in Martinez-Style Smoky Black Bean and Corn Soup?

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 Martinez-Style Smoky Black Bean and Corn Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Martinez-Style Smoky Black Bean and Corn Soup 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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