Creamy Mexican Corn and Bean Soup
This rich and hearty Corn and Bean Soup is full of delicious Mexican flavor that you can make in less than an hour. With simple ingredients, this soup makes a big pot of savory deliciousness served in a bowl.
Servings 6 bowls
Calories 708kcal
Equipment
- Soup Pot 5 quart
Ingredients
Soup Ingredients
- 2 tablespoons olive oil
- 1 16 oz. can pinto beans drained
- 1 16 oz. can kidney beans drained
- 2 cups frozen corn
- ½ cup green pepper seeded and diced
- ½ cup red pepper seeded and diced
- ½ cup pasilla pepper seeded and diced
- 1 jalapeno seeded and diced
- 1 clove garlic chopped
- 2 ½ cups chicken stock
- 1 cup heavy cream
- 1 tsp. cumin
- 1 tsp. onion powder
- ¼ tsp. ground red pepper
- salt and pepper to taste
- ¼ 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. I use 5.75" stockpot. Once the pot is hot add the olive oil.
- Add the corn to the pot and cook for a minute. Next, add all the peppers and the dry seasoning plus the garlic to the pot and stir, frequently until the corn and peppers are cooked and the spices are fragrant about three minutes.
- 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.
- While the soup is simmering shred the cheddar cheese using a box grater or a micro plan cheese grater, this should yield 1 cup of shredded cheese. Alternately you can use pre-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
This soup is adaptable to your tastes.
Feel free to substitute different types of beans, peppers, and cheeses to suit your tastes or even to what ingredients you have on hand.
Using Freshly Shredded Cheese
I highly recommend using freshly shredded cheese that you grate from a block of cheese over pre-shredded cheese which many times contains starch that inhibits melting.
How to Store Bean Soup
Store any leftover Corn and Bean Soup in an airtight container in the refrigerator for up to three days.
This soup freezes well. It's is best to let the soup thaw overnight and then
Nutrition
Serving: 2cups | Calories: 708kcal | Carbohydrates: 99g | Protein: 40.8g | Fat: 17.5g | Cholesterol: 50mg | Sodium: 681mg | Fiber: 23.6g