Tex-Mex Black Bean and Roasted Corn Soup
A hearty, smoky soup combining roasted corn and black beans with southwestern spices, perfect for warming up on cooler Texas evenings. This mexican-inspired soups (vegetarian) ready in about 55 minutes pairs olive oil, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 medium, diced yellow onion
- 4 minced garlic cloves
- 1 small, seeded and minced jalapeño
- 2 cups drained and rinsed canned black beans
- 1 1/2 cups frozen corn kernels
- 4 cups vegetable broth
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro
- for serving lime wedges
Instructions
- Step 1: Preheat your oven to 425°F. Spread 1 1/2 cups frozen corn kernels on a baking sheet and toss with 1 tbsp olive oil. Roast for 15 minutes, stirring halfway, until corn is golden and slightly charred.
- Step 2: While the corn roasts, heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 4 minced garlic cloves, and 1 small minced jalapeño (seeded for less heat). Sauté for 5 minutes until onion is translucent and fragrant.
- Step 3: Add 2 cups drained black beans, roasted corn, 4 cups vegetable broth, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to the pot. Stir and bring to a simmer.
- Step 4: Reduce heat to low and cook uncovered for 20 minutes to blend flavors.
- Step 5: Use an immersion blender to partially puree the soup, leaving some texture, or transfer half to a blender and blend then return to pot.
- Step 6: Stir in 1/4 cup chopped fresh cilantro and adjust seasoning as needed. Serve hot with lime wedges for squeezing over each bowl.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tex-Mex Black Bean and Roasted Corn Soup take to make?
Total time is about 55 minutes (15 min prep + 40 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 Tex-Mex Black Bean and Roasted 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 olive oil from drying out.
Can I substitute ingredients in Tex-Mex Black Bean and Roasted 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 Tex-Mex Black Bean and Roasted 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 Tex-Mex Black Bean and Roasted 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.
