Rodriguez-Style Black Bean and Corn Chowder

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, smoky bean soup with sweet corn and fire-roasted peppers, perfect for cool evenings. This mexican-inspired soups (vegetarian) ready in about 45 minutes pairs (15 oz each), rinsed black beans, frozen corn kernels, (14 oz) fire-roasted diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 30 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat a large pot over medium heat and add 1 medium diced green bell pepper and 1 minced jalapeño. Sauté for 4 minutes until softened.
  2. Step 2: Add 2 cans rinsed black beans, 1.5 cups frozen corn, 1 can fire-roasted diced tomatoes, and 3 cups chicken broth. Stir in 1 tsp cumin and 1/2 tsp oregano, then bring to a simmer.
  3. Step 3: Cover and cook for 20 minutes, stirring occasionally, until flavors meld and corn is tender.
  4. Step 4: Remove from heat and stir in 1 diced avocado. Let sit for 5 minutes to let flavors infuse.

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Frequently asked questions

How long does Rodriguez-Style Black Bean and Corn Chowder take to make?

Total time is about 45 minutes (15 min prep + 30 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 Rodriguez-Style Black Bean and Corn Chowder?

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 frozen corn kernels from drying out.

Can I substitute ingredients in Rodriguez-Style Black Bean and Corn Chowder?

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 Rodriguez-Style Black Bean and Corn Chowder 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 Rodriguez-Style Black Bean and Corn Chowder 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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