Mexican Corn and Bean Soup Recipe
Cook Time: 15 minutes
Prep Time: 5 minutes
Total Time: 20 minutes
Recipe Category: Black Beans
Keywords: Corn, Beans, Vegetable, Mexican, Kosher, Brunch, < 30 Mins, Stove Top
Servings: 3
Ingredients:
- 2 tbsp olive oil
- 1/2 cup chopped onion
- 1 tsp ground cumin
- 1 tsp instant minced garlic
- 1/2 tsp dried oregano
- 1 cup whole kernel corn
- 1/4 tsp black pepper
- 1 cup vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes and green chilies
Instructions:
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Heat Olive Oil: In a large saucepan, heat olive oil over medium-high heat.
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Saute Aromatics: Add chopped onion, ground cumin, instant minced garlic, and dried oregano to the saucepan. Saute for about 1 1/2 minutes until the onions are translucent and aromatic.
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Add Corn and Seasonings: Stir in the whole kernel corn and black pepper.
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Combine with Broth and Beans: Pour in the vegetable broth, add the drained and rinsed black beans, and the diced tomatoes with green chilies.
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Bring to a Boil: Increase the heat and bring the mixture to a boil.
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Simmer: Once boiling, reduce the heat to low and let the soup simmer for about 10 minutes, allowing the flavors to meld together.
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Serve: Remove from heat and serve hot. Optionally, garnish with fresh cilantro, a squeeze of lime juice, or a dollop of sour cream for added richness.
This Mexican corn and bean soup is a quick and flavorful dish that combines the hearty goodness of black beans and sweet corn with the aromatic spices of cumin and oregano. Perfect for a quick lunch or a light dinner, this soup is both satisfying and nutritious, packed with fiber and protein. Enjoy the vibrant flavors of Mexican cuisine in just under 30 minutes, making it ideal for busy weeknights or lazy weekends. Adjust the spice level by choosing mild or hot diced tomatoes with green chilies according to your preference, and serve with warm tortillas or a side salad for a complete meal.
