Cozy up with a bowl of Southwestern Soup! Packed full of black beans, corn, onion, green pepper, celery, green chiles, and tomatoes, it's hearty, bold-flavored, and oh-so good!
This southwestern soup recipe is very easy to make and is ready in just 30 minutes. It is souper nutritious with lots of vitamin A, vitamin C, potassium, and iron, and has a whopping 9 grams of fiber per serving!
Healthy, delicious, and perfect for meal prepping, this recipe may just become your next favorite. It really is THE BEST!
Ingredients you will need
Fresh Veggies - An onion, a green pepper and a few stalks of celery are used.
Olive Oil - Just a tablespoon is needed to sauté the vegetables.
Black Beans - Two cans are required. Be sure to drain and rinse!
Tomatoes - Both diced tomatoes and tomato sauce are used.
Green Chiles - A small can is added for delicious flavor!
Vegetable Broth - Four cups are needed.
Frozen Corn - I prefer baby gold & white or shoepeg corn which has sweet and tender kernels. Fresh corn is also really good when in season!
Spices - Chili powder, cumin, and onion powder spices up this soup perfectly!
How to Make
This recipe really couldn't be more simple to make and only requires you to chop an onion, a green pepper, and celery. Sauté the onion, green pepper, and celery for 3-4 minutes in a large pot on the stovetop until soft and tender.
Stir in the diced tomatoes, tomato sauce, green chiles, vegetable broth, chili powder, cumin, and onion powder. Simmer uncovered for 15 minutes. Add the black beans and corn. Simmer for an additional 5 minutes.That's it!
So Good!
Storage
Store your leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. When it’s time to serve, simply reheat either in the microwave or on the stovetop.
What to Serve with Southwestern Soup
I love to dress up my soup with toppings such as cheese, sour cream, and tortilla chips! You could also add avocado, cilantro, and lime juice too!
Did you make this recipe? Please leave me a rating and comment below! I love to hear from my readers!
Other soup recipes you are sure to love:
- Stuffed Pepper Soup
- Autumn Squash Soup
- Vegan Leek and Potato Soup
- Instant Pot Vegetable Soup
- Instant Pot Bean and Barley Soup
- Instant Pot Cabbage and Turkey Soup
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Southwestern Black Bean and Corn Soup
Ingredients
- 1 Onion chopped
- 1 Green Pepper chopped
- 1 cup Celery chopped
- 1 Tablespoon Olive Oil
- 2 cans Black Beans drained and rinsed
- 14.5 ounce can Diced Tomatoes with juice
- 8 ounce can Tomato Sauce
- 4.5 ounce can Chopped Green Chiles with juice
- 14 ounce bag Corn frozen
- 32 ounces Vegetable Broth
- 1 Tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Onion Powder
Instructions
- Chop the onion, green pepper, and celery.
- Heat olive oil in a large pot. Add onion, green pepper, and celery. Sauté for 3-4 minutes or until the vegetables are soft and tender.
- Stir in the diced tomatoes, tomato sauce, green chiles, vegetable broth, chili powder, cumin, and onion powder. Simmer uncovered for 15 minutes.
- Stir in the black beans and corn. Simmer for another 5 minutes.
Notes
- I prefer baby gold and white or shoepeg corn which has sweet and tender kernels. Fresh corn is also really good when in season!
- Store your leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. When it's time to serve, simply reheat either in the microwave or on the stovetop.
- I love to dress up my soup with toppings such as cheese, sour cream, and tortilla chips! You could also add avocado, cilantro, and lime juice!
What is the serving size. I’m on a diet where I have to measure things out properly.
One cup with half broth and half beans/corn! Let me know how you like it! 🙂
Absolutely loved the flavor in this soup. I topped it off with cheese and look forward to adding other toppings. A must try especially if you like southwestern fare.
I made this soup and had a grilled cheese sandwich with it.
Thanks for sharing, DeeDee! It's one of my favorites!
This is delicious. I used chicken stock because that’s what I had one hand. Will be making this lots more. Love it.
Glad you loved it, Kris!
I’ve made this at least 5 times in a year time span since I discovered your recipe. Thank you
That's awesome! Thanks for sharing!!
This was very good and I will be making it again.
Fantastic!
I made this for lunch today because it was a cool and gloomy August day, and we were in just right mood for some soup. This one hit the spot! I added some chunks of leftover rotisserie chicken to make it a little heartier. I used l large cob of fresh corn instead of frozen corn, salsa instead of canned tomatoes (because I had an open jar that I needed to use up), and chicken broth made from bouillon instead of vegetable broth. It was similar to chicken chili and it was delicious! Thanks for the recipe!
Glad you enjoyed! It's one of my favorites!