Easy Spicy Mexican Bean Soup (with corn)

Close up of a bowl of Mexican Bean Soup on a wooden table background, topped with jalapeno, cilantro, cheese and chopped avocado.

5 from 1 vote

Easy Spicy Mexican Bean Soup (with corn)

Indulge in a steaming bowl of smoky, and spicy Mexican Chilli Bean and Corn Soup in just 30 minutes with this easy recipe.

Prep Time5

Cook Time25

Course: Main Course

Cuisine: Mexican

Diet: Vegan, Vegetarian

Servings:

Calories: 323kcal

Author: Helen

Equipment

1 Dutch oven

Ingredients

1 tbsp neutral oil (Note 1)
1 onion finely chopped
4 cloves garlic minced
2-3 scotch bonnet chillies finely chopped (Note 2)
2 red peppers cut into ⅓ inch / 1cm cubes
3 tsp ground cumin
4 tsp smoked paprika
1 tsp cayenne pepper
1 tbsp Worcester sauce optional
salt to taste
2 14oz/400ml cans chopped tomatoes or tomato passata
2 cups veg stock (Note 3)
1 14ox/400ml can black beans drained (Note 4)
1 14oz/400ml can pinto beans drained
1.5 cups corn (Note 5)
1 lime juice (Note 6)

To serve (optional)

grated cheese
sour cream
Chopped cilantro/coriander
Tortilla chips
Tabasco sauce
Jalapenos

Instructions

Place a Dutch oven or large pan on a medium heat and add oil.
Add the onion when the oil is hot and fry for a few minutes until soft and translucent.
Add the red pepper and chilli and fry for a couple more minutes. Then add the garlic and cook for a further minute.
Add the cumin, smoked paprika, cayenne pepper, and Worcester sauce (if using),
Pour in the chopped tomatoes or tomato passata, veg stock and beans. Add salt to taste and bring to boil, then reduce the heat and let it simmer for 10 minutes.
For a thicker soup, blitz one third to half of the soup using a blender or food processor.
Return the blended soup to the pot and stir in the corn and lime juice.
Remove from the heat and serve with your choice of toppings.

Notes

Oil: choose a neutral oil like sunflower, vegetable or canola oil.
Scotch Bonnet Chillies: Switch for jalapeño, Sereno or habanero or for a milder soup use long red chillies. You can also skip the fresh chillies and add chilli powder to taste.
Vegetable stock: Can substitute with chicken or beef stock if you are not looking to make vegetarian soup.
Beans: you can make the soup with just black beans or use kidney beans. The soup will lack texture if you use only Pinto beans.
Corn: you can use canned, fresh or frozen.
Lime: substitute with lemon juice or a little red wine vinegar.

Storage and make-ahead instructions:

The cooked soup can be stored in the fridge for up to 4 days and frozen for up to 3 months and reheated on the stove or in the microwave. Thaw frozen soup in the fridge overnight first.

Nutritional information: is for one bowl of soup without toppings.

Nutrition