Vegetarian Black Bean and Corn Soup with Fresh Toppings
This vegetarian black bean and corn soup is smoky, hearty, and full of bold flavor thanks to chipotle peppers in adobo. Sweet corn balances the spice, while crushed tomatoes add richness. What makes this soup extra special is the fresh trimmings: chopped tomatoes, onion, cilantro, lime, creamy avocado, crisp cucumber, and crunchy white corn tortilla chips. Together, the warm soup and refreshing toppings create a balanced and vibrant meal that’s easy enough for weeknights but satisfying enough to serve to guests.
Ingredients
Soup
- 2 (400 g) cans black beans in broth
- 1 L vegetable stock or chicken stock for non-vegetarian
- 1 large onion finely chopped
- 2 garlic cloves finely chopped
- 1 tbsp sunflower oil
- 2 (400 g ) cans crushed tomatoes
- 2 dl (200 g) corn kernels (fresh or frozen)
- 3 chipotle chilies in adobo finely chopped
- 2 tbsp adobo sauce from the chipotle can
- 2 tsp ancho chili powder or chipotle chili powder
- 2-3 tsp salt to taste
- 2 tsp dried oregano preferably Mexican
- Freshly ground black pepper to taste
Fresh Toppings (Trimmings)
- 2 tomatoes finely chopped
- 1 small white onion finely chopped
- 1 handful fresh cilantro chopped
- juice of one lime
- 1 lime Cut into wedges for serving
- 1 avocado diced
- ½ cucumber diced
- 1 Serrano or Jalapeno chili diced
- white corn tortilla chips for serving
- shredded cheddar cheese for serving
- Sour cream for serving
Instructions
- Heat the sunflower oil in a large pot over medium heat. Add the chopped onion and garlic. Sauté until softened, about 5 minutes.
- Stir in the crushed tomatoes, chipotle peppers, adobo sauce, chili powder, oregano, salt, and pepper. Bring to a boil. Cook for 5 minutes to allow the flavors to blend.
- Add the black beans with their liquid, vegetable stock, and corn. Stir well, bring to a boil, then reduce the heat and let simmer for 15 minutes.
- While the soup simmers, prepare the fresh toppings. In a bowl, mix chopped tomatoes, onion, cilantro, and lime juice. Keep avocado, cucumber, and tortilla chips separate for serving.
- Grate cheddar for serving and put the sour cream in a bowl for serving.
- Taste the soup and adjust seasoning with more salt or pepper if needed.
- After simmering, check the consistency. If it seems too thick, stir in ½–1 cup of water or stock until it reaches your desired texture.
- Serve hot in bowls, letting everyone add their favorite fresh toppings and tortilla chips on top.
Notes
- Chipotles in Adobo: These smoked, canned jalapeños provide deep, smoky flavor and moderate heat. The adobo sauce is rich and tangy, enhancing the soup’s complexity. Start with 2–3 chipotles and adjust to taste.
- Using Dried Chipotles: If you don’t have canned chipotles, you can use dried ones instead. Remove the stems and seeds, then soak 2–3 dried chipotles in hot water for 20 minutes until softened. Blend into a smooth paste and stir into the soup at the same stage you would add canned chipotles and adobo. You may need to add a teaspoon of vinegar or a bit of tomato paste to mimic the tanginess of the adobo sauce.
- Adjusting Spice: If you prefer a milder soup, remove seeds from fresh chilies or reduce the number of chipotles. For extra heat, leave seeds in or add a few slices of fresh jalapeño or serrano to the toppings.
- Consistency Tip: After simmering, the soup should be thick but spoonable. If it seems too thick, stir in ½–1 cup of water or vegetable stock to reach your desired consistency.
- Make Ahead: Flavors deepen if the soup sits overnight. Reheat gently, and stir in a splash of water or stock if it thickens too much.