Oaxacan-Style Black Bean Soup with Charred Corn

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, earthy soup where slow-simmered black beans meet smoky charred corn and traditional Mexican spices. This Mexican-inspired soup recipe (vegetarian), ready in about 120 minutes, pairs dried black beans, corn on the cob, diced white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.

Prep: 15 min Cook: 105 min Serves 4 Mexican cuisine 290 cal/serving

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Ingredients

1 cup (200g), soaked overnight dried black beans
2 ears, kernels cut off corn on the cob
1/2 cup (75g) diced white onion
3, minced garlic cloves
1/2 tbsp diced chipotle peppers in adobo
1/2 tsp cumin seeds
1 cup (150g) diced tomato
4 cups (960ml) vegetable stock
2 lime wedges
1/4 cup, chopped fresh cilantro

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Instructions

Step 1: Drain soaked beans, then simmer in vegetable stock with cumin seeds for 1.5 hours until beans are tender and broth is creamy; skim off any foam.
Step 2: Char corn kernels in a dry skillet over medium-high heat for 3 minutes until slightly blackened, then transfer to a bowl.
Step 3: In a separate pot, sauté onions and garlic until golden; add chipotle peppers and tomato, cooking 2 minutes until fragrant, then stir into bean broth; simmer 10 minutes more until flavors meld, then stir in charred corn and cilantro.