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Black Bean & Corn Soup | asimplepantry.com

Black Bean & Corn Soup

Course Soup
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings 6


  • 2 Tbsp Canola Oil
  • 1 White Onion roughly chopped
  • 1 Garlic Clove chopped
  • 3 Cans Black Beans drained and rinsed
  • 3 1/2 C Vegetable Broth
  • 1 Leaf Fresh Epazote optional
  • 2 C Frozen Corn
  • Kosher Salt to taste
  • Pepper to taste


  • 1 C Chicharrones crumbled
  • 1 C Queso Fresco crumbled
  • 3 La Morena Chipotle Chiles thinly sliced
  • 1/4 C Cilantro chopped


  • Drain and thoroughly rinse the black beans and set aside. In a large pot, heat the oil over medium heat, then add the onions and saute until soft, around 5 minutes. Add the garlic and continue to cook for an additional minute.
  • Pour the onion and garlic into a blender, then add the black beans and the vegetable broth and puree until smooth. Using a medium-mesh strainer, strain the mixture back into the pot and discard the remaining pieces of black bean casings.
  • Heat the mixture over medium heat, then add the corn, epazote leaf, salt and pepper and stir gently for 10 minutes, then serve with a generous sprinkling of condiments.


Epazote may not be found everywhere, so an acceptable substitution would be a sprig or two of fresh cilantro. It can be left out altogether, however, if wanted.