Rio Grande Bean and Corn Soup
A slow-simmered soup with pinto beans, sweet corn, and smoky chipotle, ideal for chilly evenings. This tex-mex-inspired soups (vegetarian) ready in about 90 minutes pairs dried pinto beans, large, diced yellow onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 cup dried pinto beans
- 1 large, diced yellow onion
- 2 cloves, minced garlic
- 1, diced red bell pepper
- 1, seeded and minced jalapeño
- 4 cups vegetable broth
- 2 cups corn kernels
- 1, minced chipotle pepper in adobo sauce
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- to taste salt
- for garnish fresh cilantro
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 cup diced yellow onion, 1/2 cup diced red bell pepper, and 1 tablespoon minced jalapeño; cook for 5 minutes until softened and fragrant.
- Step 2: Add 2 cloves minced garlic and cook for 1 minute until aromatic. Stir in 1 cup drained soaked pinto beans, 4 cups vegetable broth, and 1 minced chipotle pepper from adobo sauce; bring to a simmer, then reduce heat to low and cover. Cook for 1 hour, or until beans are tender.
- Step 3: Stir in 2 cups corn kernels and 1 teaspoon ground cumin. Simmer uncovered for 15 minutes until corn is tender. Season with salt to taste, then serve garnished with fresh cilantro.
Frequently asked questions
How long does Rio Grande Bean and Corn Soup take to make?
Total time is about 90 minutes (15 min prep + 75 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 Rio Grande 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 dried pinto beans from drying out.
Can I substitute ingredients in Rio Grande 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 Rio Grande Bean and Corn 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.
Is Rio Grande 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.
What others are saying
- ★★★★★
My family devoured this soup. Perfect for a chilly evening.
- ★★★★★
Loved the authentic Tex-Mex taste! My kids asked for seconds.
- ★★★★☆
Took longer than expected to cook the beans, but the flavor was worth it.
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