Southwestern Idaho Black Bean and Roasted Corn Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A hearty black bean soup with roasted corn and smoky spices, inspired by the accessible flights between Twin Falls and southwestern U.S. cities like Las Vegas. This mexican-inspired soups (vegetarian) ready in about 40 minutes pairs frozen corn kernels, olive oil, large, diced yellow onion 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 cans (15 oz each), drained and rinsed black beans
• 1 1/2 cups frozen corn kernels
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 1, seeded and minced jalapeño pepper
• 4 cloves, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 2 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1, diced (for garnish) avocado
• 1/2 cup (optional, for garnish) sour cream

Instructions

1. Step 1: Preheat a large skillet over medium-high heat. Add 2 tbsp olive oil and 1 1/2 cups frozen corn kernels. Roast corn for 6-8 minutes, stirring occasionally, until edges are golden and slightly charred. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion and 1 minced jalapeño pepper. Sauté over medium heat for 5 minutes until softened. Add 4 minced garlic cloves, 2 tsp ground cumin, and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
3. Step 3: Add 2 cans (15 oz each) drained and rinsed black beans and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Step 4: Using an immersion blender, blend about half the soup until smooth to create a creamy texture, leaving the rest chunky. Stir in the roasted corn, 2 tbsp lime juice, 1/2 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Taste and adjust seasoning with the remaining 1 tsp salt and 1/2 tsp black pepper. Serve hot topped with 1/4 cup chopped fresh cilantro, diced avocado, and a dollop of sour cream if desired.