One-Pot Corn and Black Bean Chowder with Lime

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

A hearty, dairy-free soup simmered with sweet corn, beans, and bright lime notes for a comforting meal. This American-inspired soup recipe, ready in about 40 minutes, pairs olive oil, red onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 red onion
• 2 cloves garlic
• 1 medium red bell pepper
• 1 medium potato
• 1 cup corn kernels
• 1 can (15 oz) black beans
• 4 cups vegetable broth
• 1 lime
• 1/4 cup fresh cilantro
• 1/4 tsp salt
• 1/8 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced red onion and 2 minced garlic cloves, sautéing for 3 minutes until softened and fragrant.
2. Step 2: Stir in 1 medium diced red bell pepper, 1 medium diced potato, 1 cup corn kernels, 1 can (15 oz) drained and rinsed black beans, and 4 cups vegetable broth. Bring to a simmer and cook for 15 minutes, or until potatoes are tender.
3. Step 3: Add 1 zested lime and 1 juiced lime, 1/4 cup chopped cilantro, 1/4 tsp salt, and 1/8 tsp black pepper. Simmer for 2 minutes more.
4. Step 4: Serve hot, garnished with extra cilantro if desired.