Spicy Black Bean and Corn Soup {Cozy, Zesty & WW-Friendly!}

This soup is the perfect “what’s for dinner?” solution when your fridge is running low. Most of these ingredients are pantry staples, and you can customize depending on what you have! Plus, it’s only 1 WW point, completely vegetarian-friendly if you want, and ready in under 40 minutes.

You’ll puree a scoop or two of the soup, then stir it back in to get that creamy, velvety texture without dairy or heavy cream. You control the spice, and you can top each bowl however you want!

Before You Get Started

Here’s what you’ll want to know before you start simmering:

• Type of black beans: Both canned and dried black beans work! Canned beans are quicker. Make sure to drain and rinse well. If using dried, cook them fully before adding to the soup (about 1½ cups cooked beans equals one15-ounce can).
• Pick your pepper: Want it spicy? Go for jalapeño. Prefer mellow? Try poblano or even bell pepper.
• Blending is key: Don’t skip blending a portion of the soup. It gives a creamy body while keeping plenty of hearty texture.

How to Make Spicy Black Bean Corn Soup

Here’s how you’ll get dinner on the table in under an hour:

1. Sauté the Veggies

Start with olive oil in a big soup pot. Sauté onion, carrot, celery, and your choice of pepper for 5–7 minutes, until everything smells amazing and starts to soften.

2. Add Garlic, Tomato Paste & Spices

Toss in garlic, tomato paste, and your spices. Stir until fragrant, about a minute.

3. Build the Base

Add the diced tomatoes with green chilies and scrape up any browned bits from the bottom. Simmer for another minute or two.

4. Add Beans, Corn & Broth

Pour in the black beans, frozen corn, and chicken or veggie broth. Stir well, bring to a simmer, and let it bubble gently for 15 minutes.

5. Blend for Creaminess

Ladle 2–3 cups of soup into a blender or food processor and blend until smooth (or use an immersion blender right in the pot, but keep some texture). Stir the puree back in.

6. Finish and Serve

Squeeze in the juice of a lime, taste and adjust seasoning, and simmer for another 5 minutes. Serve hot, loaded up with all your favorite toppings.

Slow Cooker Option

Sauté the veggies and spices first, then transfer to the slow cooker. Add everything else and cook on low for 4–6 hours. Blend at the end and finish with lime juice.

Instant Pot Option

Sauté the vegetables and spices using the sauté function, then add the remaining ingredients (except lime juice and toppings). Seal and cook on high pressure for 6 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. Blend a portion as usual, finish with lime juice, and add your favorite toppings before serving.

Serving and Topping Ideas

The toppings really make this soup shine! Here are some of our favorite toppings and ways to serve:

Recipe Tips and Tricks

Get the most out of this soup with these tried-and-true tips:

• Rinse canned beans well: This removes extra sodium and gives your soup a fresher, cleaner taste.
• Boost umami: Add a splash of soy sauce, tamari, or coconut aminos to deepen the savory flavor, especially if you’re using vegetable broth.
• Chunky or smooth: Customize the consistency by blending more or less of the soup, depending on whether you want it heartier or creamier.
• Batch and freeze: Double the recipe and freeze leftovers in individual portions for easy grab-and-go lunches.
• For extra protein: Stir in cooked quinoa, shredded rotisserie chicken, or shredded Mexican chicken during the last few minutes of cooking.
• Add veggies: Zucchini, sweet potatoes, or bell peppers are all delicious additions. Dice and sauté them with the onions.

Storage and Reheating

Here’s how to keep your soup fresh for days or weeks:

• Fridge: Store soup in an airtight container for up to 4 days.
• Freezer: Freeze in single portions for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat: Warm on the stove over medium heat or in the microwave. Add a splash of broth if it thickens.