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This easy black bean and corn soup recipe helps solves the “what to eat” dilemma.
You know, those days when it feels like there is NOTHING in the house for lunch or dinner? You dig and dig through the cabinets and fridge and just don’t see anything. This happens one too many times at our house.
She thought about it for a minute, asked if I had any corn, tomatoes and chicken broth, which, surprisingly I did and said she would whip up some soup. Even better, she was willing to make lunch.
Sweet!!! It’s not very often someone else makes lunch for me.
Oh, look at all that yummy goodness! This soup was quick and easy to make.
She had it cooking on the stove within 5 minutes and then we just had to wait for it to simmer for a bit to meld all they tasty flavors together.
After 30 minutes I couldn’t wait any longer and dug into the soup.
Lets just say there wasn’t much left over after we had lunch. I would definitely make this soup again.
You can top with avocado, cheese, sour cream, onions, chives and/or chips. I tried it with both chips and sour cream. They were both excellent!!
Black Bean & Corn Soup Recipe
- 1 can corn
- 1 1/2 cans black beans
- 3 cups chicken broth
- 1 can diced tomatoes with onion, green peppers,
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons of cumin
- 1 1/2 teaspoons of salt
- pepper to taste
- sour cream
- tortilla chips
- Mix all ingredients together in a medium-sized saucepan. Heat over medium heat for at least 30 minutes.
- Top with your choice of toppings