Williams' Smoky Black Bean Soup with Corn
A hearty, plant-based soup with smoky chipotle, tender black beans, and sweet corn for a nutrient-packed bowl. This mexican-inspired vegetarian (vegan) ready in about 50 minutes pairs (15 oz each) black beans, chicken broth, frozen corn 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) black beans
- 4 cups chicken broth
- 1 cup frozen corn
- 1 diced onion
- 2 minced garlic cloves
- 1 minced chipotle peppers in adobo sauce
- 1 tsp cumin
- 1 can (14 oz) canned diced tomatoes
- 1 juiced lime
- 2 tbsp chopped cilantro
Instructions
- Step 1: In a large pot, combine 2 cans (15 oz each) black beans (drained and rinsed), 4 cups chicken broth, 1 diced onion, 2 minced garlic cloves, 1 minced chipotle pepper, and 1 tsp cumin. Bring to a simmer over medium heat and cook for 15 minutes.
- Step 2: Add 1 cup frozen corn and 1 can (14 oz) diced tomatoes, then simmer uncovered for 10 minutes until flavors meld and corn is tender.
- Step 3: Stir in juice from 1 lime and 2 tbsp chopped cilantro, then blend half the soup with an immersion blender until creamy (optional).
- Step 4: Season with salt to taste and serve hot with extra cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Williams' Smoky Black Bean Soup with Corn take to make?
Total time is about 50 minutes (15 min prep + 35 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 Williams' Smoky Black Bean Soup with Corn?
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 (15 oz each) black beans from drying out.
Can I substitute ingredients in Williams' Smoky Black Bean Soup with Corn?
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 Williams' Smoky Black Bean Soup with Corn 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 Williams' Smoky Black Bean Soup with Corn vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
