Multicultural Corn and Black Bean Soup
A hearty soup inspired by census data on language diversity, featuring corn and black beans. This mexican-inspired soups ready in about 40 minutes pairs (14 oz) diced tomatoes, (15 oz each) black beans, corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) black beans
- 1 cup corn kernels
- 4 cups chicken broth
- 1/2 cup diced yellow onion
- 2 cloves minced garlic
- 1 tsp dried oregano
- 1/2 tsp dried cumin
- 1/4 cup chopped cilantro
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1/2 tsp salt
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced yellow onion and cook until softened, about 5 minutes.
- Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 1 can (14 oz) diced tomatoes, 2 cans (15 oz each) black beans (rinsed), 1 cup corn kernels, 4 cups chicken broth, 1 tsp dried oregano, 1/2 tsp dried cumin, and 1/2 tsp salt.
- Step 4: Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally, until flavors meld and soup thickens slightly.
- Step 5: Remove from heat and stir in 1/4 cup chopped cilantro and 2 tbsp lime juice. Adjust seasoning with additional salt if needed.
- Step 6: Serve hot, garnished with extra cilantro and a lime wedge on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Multicultural Corn and Black Bean Soup 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 Multicultural Corn and Black Bean 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 (14 oz) diced tomatoes from drying out.
Can I substitute ingredients in Multicultural Corn and Black Bean 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 Multicultural Corn and Black Bean Soup 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.
What goes well with Multicultural Corn and Black Bean Soup?
Mexican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
