Smoky Mexican Black Bean and Corn Chowder

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

A hearty and smoky chowder brimming with black beans, sweet corn, and smoky spices, perfect for a comforting vegetarian meal. This Mexican-inspired soup recipe (vegetarian, gluten free), ready in about 45 minutes, pairs olive oil, yellow onion, 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 rice, quinoa, or a quick salad. 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

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 large diced yellow onion and 1 diced red bell pepper, sautéing for 5-6 minutes until softened and translucent.
2. 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.
3. 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.
4. 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.
5. Step 5: Serve hot with a dollop of sour cream or Greek yogurt if desired.