Name: Spicy Black Bean & Corn Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, chopped; 1 jalapeño, seeded and minced; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/4 teaspoon cayenne pepper (or to taste); 4 cups vegetable broth; 1 (15-ounce) can black beans, rinsed and drained; 1 cup frozen corn; Salt and pepper to taste; Optional toppings: avocado, sour cream, cilantro, lime wedges

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Brrr, is it cold in here, or is it just me? Nothing beats a chilly evening like a big, steaming bowl of soup, am I right? And if you’re anything like me, you’re always on the hunt for something easy, flavorful, and seriously satisfying. Well, guess what? I’ve got the perfect recipe for you: my incredible Spicy Black Bean & Corn Soup! It’s the kind of soup that hugs you from the inside out, and the best part? It’s totally customizable.

I’ve been playing around with soup recipes for as long as I can remember, especially when I started with Mexican flavors. This Spicy Black Bean & Corn Soup is a true comfort food champion. It’s totally vegan too, so it’s perfect for those busy weeknights when you want something healthy and delicious without spending hours in the kitchen. Trust me, you’re going to love it!

Why You’ll Love This Spicy Black Bean & Corn Soup

Okay, friends, let me tell you why this Spicy Black Bean & Corn Soup is going to be your new go-to. Seriously, get ready to fall in love:

Quick & Easy: Seriously, you can whip this up in under 40 minutes – perfect for those crazy weeknights!
Flavor Explosion: We’re talking a symphony of spicy, savory, and a touch of sweetness from the corn. It’s truly amazing!
Good-for-You Goodness: Packed with healthy ingredients like black beans, corn, and veggies. Win-win!
Vegan-Friendly: Yup, it’s totally plant-based. No need to change a thing!
Customize Away!: Load it up with your favorite toppings to make it your own. Avocado? Cilantro? Bring it on!

Honestly, you just can’t beat it. It’s the perfect cozy, delicious, and healthy meal, all in one pot!

Ingredients for Your Delicious Spicy Black Bean & Corn Soup

Alright, let’s get down to the good stuff: the ingredients! Trust me, this recipe is super simple, and you probably already have a lot of this stuff in your pantry. You’ll need 1 tablespoon of olive oil, a medium onion chopped into little pieces, and a couple of cloves of garlic, minced – because who doesn’t love garlic? Then, we’ve got a red bell pepper, also chopped, and a jalapeño, seeded and minced (careful with that one, it can be potent!). For the spices, grab 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and a pinch – or a big pinch, depending on how you like it – of cayenne pepper. We’ll also need 4 cups of vegetable broth, a 15-ounce can of black beans (rinsed and drained!), and 1 cup of frozen corn. Season with salt and pepper to taste. Easy peasy!

Don’t sweat it if you can’t find a particular ingredient; just get creative! Feel free to swap out the red bell pepper for a green one or add a poblano pepper for an extra kick! You can also adjust the amount of jalapeño or cayenne pepper to control the heat.

Ingredient Spotlight: Black Beans

Now, let’s chat about those amazing black beans! I totally love them! They’re the superstars of this Spicy Black Bean & Corn Soup, not only because they taste fantastic, but also because they’re packed with protein and fiber. Those little beans are a nutritional powerhouse, and they add so much heartiness to the soup, keeping you full and satisfied. Plus, they bring a lovely, earthy flavor to the party, making this soup even more delicious!

How to Make Spicy Black Bean & Corn Soup: Step-by-Step Instructions

Okay, friends, this is where the magic happens! Don’t you worry, it’s super simple, and before you know it, you’ll be slurping down a bowl of this amazing Spicy Black Bean & Corn Soup. Let’s get cooking!

First things first, grab a large pot or Dutch oven, and put it over medium heat. Now, pour in that tablespoon of olive oil. We want the oil to heat up a bit, so give it a minute or two. Once it’s shimmering, toss in your chopped onion. Cook this for about 5 minutes, until it starts to soften up. Oh, and give it a good stir every now and then so the onion doesn’t stick to the bottom.

Next up, add in that minced garlic, chopped bell pepper, and the jalapeño. Careful, that jalapeño packs a punch! Cook everything for another 3 minutes. Stir often to make certain everything is evenly cooked. We want those veggies to soften up and release all their wonderful flavors. The smell alone is enough to make you hungry!

Now, it’s spice time! Sprinkle in those chili powder, cumin, and cayenne pepper. Give it a good stir, and let it cook for just about a minute. This is important: cooking the spices for a little bit helps to “wake them up” and release their full flavor. Trust me, it makes a difference!

Time to add the rest! Pour in the vegetable broth, then dump in the black beans (remember, rinsed!), and the corn. Bring it all to a gentle boil, then reduce the heat to a simmer. Let it bubble away for 15 minutes, stirring occasionally. This gives all the flavors a chance to meld together and become best friends.

Last, but definitely not least: taste and season! Add salt and pepper to your liking. Remember, you can always add more salt, but you can’t take it away! Once you think it’s seasoned to perfection, it’s ready to serve. Whew! You did it! Wasn’t that so easy?

Tips for Success with Your Spicy Black Bean & Corn Soup

Okay, friends, let me give you a few little insider tips to make your Spicy Black Bean & Corn Soup absolutely perfect, every single time! First things first, the spice level is totally up to you! If you’re a wimp like me (sometimes!), start with a tiny pinch of cayenne pepper and add more a little at a time until you get it just the way you like it. You can always add more heat, but you can’t really take it away!

Want a super creamy soup? Simply use an immersion blender (or carefully transfer some soup to a regular blender) and blend until about half of the soup is smooth. It adds a delicious creaminess without needing any actual cream! Also, while fresh corn is awesome if you have it in season, frozen corn works just as well. Honestly, I use frozen most of the time. Don’t forget to taste and adjust the seasoning! Salt and pepper are your friends here. Taste after the soup simmers, then add more until it sings to your taste buds.

Variations on the Spicy Black Bean & Corn Soup Theme

Okay, so you’ve made my Spicy Black Bean & Corn Soup, and you loved it, right? But here’s the best part: you can totally make it your own! I’m all about flexibility in the kitchen. Want to add some more veggies? Go for it! Zucchini, more bell peppers (different colors!), even some diced carrots would be amazing. Feel free to play with the spices, too. Smoked paprika gives a lovely smoky flavor, while a pinch of chipotle powder adds a deeper, earthier heat.

Feeling hungry? Add some protein! Shredded chicken is fantastic, or if you’re keeping it vegan, add some crumbled tofu or even a can of rinsed and drained kidney beans. And don’t be shy with the toppings, friends. The possibilities are endless! Each time you cook this recipe you can create a new meal. Let your imagination run wild!

Serving Suggestions for Spicy Black Bean & Corn Soup

So you’ve got this amazing bowl of Spicy Black Bean & Corn Soup, and you’re wondering what to serve with it, right? Because let’s be honest, you can’t just eat soup *all* day. (Well, maybe I could!). Seriously though, a crusty piece of bread is a must-have – perfect for soaking up all the delicious broth. Or how about a fresh side salad with a zesty vinaigrette? Some warm quesadillas would be a great addition to your meal as well. Or, if you want something super easy, try avocado toast! Yum!

Storage & Reheating Your Spicy Black Bean & Corn Soup

Okay, so you made a big batch of this fantastic Spicy Black Bean & Corn Soup, but you didn’t eat it all in one sitting? No problem! Leftovers are actually even better the next day, because the flavors get a chance to really get to know each other. Just let the soup cool down completely, then pop it into an airtight container and store it in the refrigerator. It’ll last for about 3-4 days.

When you’re ready to eat again, you can easily reheat it on the stovetop over medium heat, stirring occasionally until it’s warmed through. Or, if you’re in a hurry, the microwave works great too! Just make sure to stir halfway through to heat it evenly. Careful, it splatters!

Frequently Asked Questions About Spicy Black Bean & Corn Soup

You know, whenever I share a recipe, I always get a bunch of questions. So, I figured, let’s get ahead of the game and answer some of the most common ones about this amazing Spicy Black Bean & Corn Soup! Hopefully, this clears up everything you would ever want to know!

So, here we go:

Can I make this soup ahead of time?

Absolutely! In fact, this soup is even better the next day (or the day after that!). The flavors really meld together as it sits. Just make sure you let it cool down completely before you put it in an airtight container in the fridge. That way, you have an easy, super-delicious lunch or dinner ready to go whenever you want it! Plus, it’s perfect for meal prepping; you’ll love it!

Can I freeze this soup?

Yes, you can totally freeze this Spicy Black Bean & Corn Soup! That makes it even more perfect in my book! I freeze it all the time. Just let the soup cool completely first, then transfer it to a freezer-safe container or bag. It should last for several months in the freezer. When you’re ready to eat some, just thaw it in the fridge overnight and reheat it on the stovetop or in the microwave. Easy peasy!

How can I make the soup less spicy?

Okay, spice-averse friends, listen up! This Spicy Black Bean & Corn Soup can be easily customized to your taste. The main source of spice in my recipe is the jalapeño and the cayenne pepper. To tone things down, either remove the seeds and membranes from the jalapeño before mincing it (that’s where a lot of the heat is) or just use less cayenne pepper when you’re adding the spices. The first time you make it, maybe go easy on the cayenne until you know how much heat you want. You can always add more, so that way you are in control!

What if I don’t have vegetable broth?

No worries at all! If you don’t have vegetable broth on hand, you can totally use water instead. Your Spicy Black Bean & Corn Soup will still taste delicious, although using vegetable broth adds an extra layer of flavor. You can also substitute chicken broth if you aren’t doing the vegan thing. Another option is to use bouillon cubes or broth concentrate mixed with water; just follow the package instructions for the right ratio.

Nutritional Information for Spicy Black Bean & Corn Soup

Heads up, friends! Please remember that the nutritional information provided is just an estimate. It can vary depending on the specific ingredients and brands you use. So, you know, take it with a grain of salt (and maybe some of that delicious soup!).

Ready to Enjoy Your Spicy Black Bean & Corn Soup?

Woohoo! You made it! I’m so excited for you to try your own bowl of this Spicy Black Bean & Corn Soup. I hope you love it as much as I do. Now, tell me all about it! Did you add extra jalapeños? What are you topping it with? Leave a comment below, rate the recipe, or even better, share it with your friends! Can’t wait to see what you think!