Smoky Mexican Black Bean and Corn Chowder
A hearty and smoky chowder brimming with black beans, sweet corn, and smoky spices, perfect for a comforting vegetarian meal. This mexican-inspired soups (vegetarian, gluten free) ready in about 45 minutes pairs olive oil, large, diced yellow onion, medium, diced red bell pepper 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
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 1 medium, diced red bell pepper
- 3, minced garlic cloves
- 1 1/2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp chipotle chili powder
- 2 cans (15 oz each) canned black beans, drained and rinsed
- 1 1/2 cups frozen corn kernels
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes with juice
- 1 large, peeled and diced into 1/2-inch cubes potato
- 2 tbsp lime juice
- 1/4 cup chopped fresh cilantro
- 1 1/2 tsp salt
- 3/4 tsp black pepper
- optional, for serving sour cream or Greek yogurt
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and 1 diced red bell pepper, sautéing for 5-6 minutes until softened and translucent.
- Step 2: Stir in 3 minced garlic cloves, 1 1/2 tsp ground cumin, 2 tsp smoked paprika, and 1 tsp chipotle chili powder. Cook for 1 minute until fragrant.
- Step 3: Add 2 cans (15 oz each) drained black beans, 1 1/2 cups frozen corn, 4 cups vegetable broth, 1 can (14.5 oz) diced tomatoes with juice, and 1 large peeled and diced potato. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes until potatoes are tender.
- Step 4: Use an immersion blender to partially blend the soup, leaving some beans and corn whole for texture. Stir in 2 tbsp lime juice, 1/4 cup chopped fresh cilantro, 1 1/2 tsp salt, and 3/4 tsp black pepper.
- Step 5: Serve hot with a dollop of sour cream or Greek yogurt if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Mexican 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 Smoky Mexican 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 olive oil from drying out.
Can I substitute ingredients in Smoky Mexican 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 Smoky Mexican Black Bean and Corn Chowder 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 Smoky Mexican Black Bean and Corn Chowder vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
