This creamy Mexican corn & bean soup needs one pot and 30 minutes to cook. It leans on pantry beans, fresh (or frozen) corn, and a trio of peppers for just-right heat. Finish this soup with cheese and a splash of cream, and supper’s ready.
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Soup is my go-to for a comfort fix, and this Mexican bean soup shows up on our table more often than I’d like to confess. It’s just easy to pull together; I can make it with what I have on hand. It always tastes amazing, and that creamy, cheesy broth makes this soup a winner.
- Type of recipe: Soup/Chowder
- Cooking method: Stovetop, one-pot sauté-and-simmer
- Skill level: Easy to medium, with lots of chopping vegetables
- Flavors & textures: Creamy, mild heat, sweet corn and earthy beans
Table of contents
The Soup Basics
- A quick and creamy Southwest-style soup that’s hearty, colorful, and full of corn and beans.
- Customizable heat & mix-ins: swap in black beans, poblano peppers only, or go bold with pepper Jack cheese.
- Pasilla pepper: I used a dried pasilla, but you can also use a fresh one.
- Meatless main (or not): beans pack protein; add chicken or beef for extra heft.
- Easy vegetarian swap: vegetable broth + coconut cream = dairy-free, veg-friendly bowl.
- Creamy comfort: a splash of cream turns the spiced broth silky and rich.
- Weeknight-fast: one pot, under an hour from chop to chower.
Try these family-favorite classics: Chicken and Sweet Corn Soup and Slow Cooker Ham and Potato Soup, or make a hearty Mexican Rice Bowl for an alternative to this soup.
Bean Soup Ingredients
Don’t be intimidated by this lengthy list; everything is straightforward, and this recipe incorporates a variety of spices.
- Beans – 1 can pinto + 1 can kidney, drained & rinsed (all black beans or cannellini work too)
- Bell peppers – 1 red + 1 green, diced (two of the same color are fine)
- Dried pasilla pepper– 1 medium, diced (can use a fresh Pasilla or Poblano pepper); use Hatch chiles for a spicier kick. I buy a bag of dried pasilla chiles, which can be used in salsa, chili and other Mexican recipes.
- Jalapeño – 1, seeded for mild heat (serrano for more fire, omit for kid-friendly)
- Corn – 2 cups fresh, frozen, or canned, drained (leftover grilled corn is gold)
- Olive oil – 2 Tbsp for sautéing (any neutral oil works)
- Garlic – 1 clove, minced (½ tsp garlic powder in a pinch)
- Chicken stock – 4 cups, try this homemade chicken stock recipe (veg broth for a meatless pot)
- Heavy cream – 1 cup (half-and-half or coconut cream if you’d rather)
- Cheddar cheese – 1½ cups freshly shredded (pepper Jack for extra kick)
- Spices
• 1 tsp ground cumin
• ¼ tsp ground red pepper or smoked paprika
• Salt & black pepper to taste - Fresh cilantro – ¼ cup chopped (optional) (parsley if cilantro isn’t your thing)
- Toppings – sour cream, extra cheese, lime wedges, more cilantro, avocado, hot sauce
How To Make Corn And Bean Soup
This recipe couldn’t be any easier; all it takes is chopping, shredding, and stirring for this easy bean soup. It’s perfect for a quick dinner. Grab a pot, like the 5 quart soup pot and let’s start!
Step 1. Prep all the veggies first to be ready to add to the soup pan. Seed and dice all the peppers, chop the cilantro, peel, and dice the garlic.
Step 2. Heat your soup pot on medium heat, then add the olive oil. Stir in the corn, using fresh or frozen corn. Cook for one minute, then add all the spices and garlic. Stir and cook the corn and spices for about 3 minutes, until fragrant.
Step 3. Add the peppers, then stir and cook over medium heat for an additional three minutes to soften them.
Step 4. Add the chicken broth, stir, and return the soup to a simmer. Then, add the cream, stir, and bring the soup to a slow simmer for 15-20 minutes, or until the peppers are cooked.
Step 5. Shred the cheese while the soup is simmering. I prefer using a small handheld cheese grater to shred the cheese quickly and easily. Add the shredded cheese in small amounts to the simmering soup, stirring between each addition. Stir well until the cheese is melted, then add the chopped cilantro. That’s it; you’re done!
When adding cheese to this soup recipe, it’s best to shred your own instead of using prepackaged shredded cheese. The prepackaged cheese is often coated in anti-caking agents, which keeps it from thoroughly melting.
Soups on, and it is so delicious!
How to Store Soup
Store any leftovers in an airtight container in the refrigerator for up to three days.
This soup freezes well. Simply ladle the soup into an airtight bowl or a single-serve container and freeze. Let the soup thaw overnight in the refrigerator, then reheat it on medium-low until hot.
Soup FAQ’s
Pasillas are much milder than jalapeños, with just a gentle warmth. Jalapeños bring noticeably more heat, but you can tone them down by removing the seeds and ribs.
The soup is likely too hot. High heat causes the cheese’s proteins to separate rather than melt. Let the soup cool slightly, then stir in freshly grated cheese a little at a time for a smooth texture.
Yes. Use coconut cream or a dairy-free substitute instead of heavy cream, and skip the cheese or use a plant-based version. The soup will still be creamy and flavorful.
Pin for later when you want a delicious soup
Try these spicy recipes
- For some other Mexican flavors, try these easy-to-make Bite-Sized Chicken Taco Cups for a tasty appetizer or light meal.
- If you like to eat crackers with your soup, bake these Cheddar Cheese Crackers for a savory crunch.
- Bake a batch of these cheesy meatballs to serve with this soup. Everyone loves the cheese stuffed inside.
- This Butternut Squash Turkey Chili is perfect on a cold day.
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Recipe
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Creamy Mexican Corn and Bean Soup
Equipment
Ingredients
Soup Ingredients
- 2 tablespoons olive oil
- 1 15.5 oz. can pinto beans drained
- 1 15.5 oz. can kidney beans drained
- 2 cups frozen corn
- 1/2 cup green pepper seeded and diced
- 1/2 cup red pepper seeded and diced
- 1/2 cup dried pasilla chile seeded and chopped
- 1 jalapeno seeded and diced
- 1 clove garlic chopped
- 2 1/2 cups chicken stock
- 1 cup heavy cream
- 1 tsp. cumin
- 1 tsp. onion powder
- 1/4 tsp. ground red pepper
- salt and pepper to taste
- 1/4 lb cheddar cheese grate this to make 1 cup of shredded cheese
- 2 tablespoons chopped cilantro
Corn and Bean Soup Toppings (optional)
- sour cream
- shredded cheese
- lime
- diced onion
Instructions
- Prep your ingredients first by draining the beans, chopping the garlic, and seeding and dicing the peppers.
- Place a large stockpot on medium heat. Once the pot is hot, add the olive oil.
- Add the corn to the pot and cook for about a minute. Then stir in the peppers, garlic, and dry seasonings. Cook, stirring often, for about three minutes, until the vegetables are tender and the spices are fragrant.
- Add the beans and the chicken stock to the corn mixture, stir well, then bring to a boil. Turn the heat to medium-low and let cook at a simmer for 15 minutes, until the peppers are tender.
- While the soup is simmering, shred the cheddar cheese using a box grater or a microplane cheese grater; this should yield 1 cup of shredded cheese.
- Add the cream to the soup pot and stir well. Bring the soup back to a simmer then add the cheese in small batches, stirring between batches so it melts easily, then stir in the cilantro. Taste the soup to adjust any season and let simmer for 5 minutes.
- Serve the soup hot. Add any of the optional toppings.
Notes
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Nutrition
First published: Feb. 23, 2020; last updated: Oct. 8, 2025, for better readability.
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About Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven, sharing both sweet and savory recipes with all my baking friends.
This Mexican corn soup is incredible! Super rich and creamy and so easy to make!
this seems almost like a chicken tortilla soup without the chicken.
This is so creamy and comfoting! I love the little spice kick too, great way to curb a cold before it gets full blwon.
Love this combo of flavours. So satisfying