Black Bean and Corn Soup with Cilantro and Lime

Posted by on Aug 27, 2011 in Easy Recipes | 0 comments

I’m adding this as the first recipe of many to this blog mainly because this has become a main staple in my diet.  The recipe make a lot of soup, and it’s so very versatile, by that I mean that you can eat is as a soup with a topping if you so wanted to.  Or, for something a bit different, you could drain off all of the liquids after warming up a portion and make the most amazing black bean burritos (something I do at least once a week).

I know that the first look of the ingredients list it looks a bit daunting, but you have to realize that over half of them are going to come from a can.  You will only need to handle a handful of them.  I’m also going to estimate that the ingredients that would not be considered pantry items will cost you around $12.00 to make about a Gallon of Soup that will keep in an air tight container for a week to ten days (if you can manage to not eat it by then). Let’s talk about heat level.  If you have a delicate pallet, and prefer things less bold and in your face – I’m going to provide three different heat levels in this one recipe.

Black Bean and Corn Soup with Cilantro and Lime
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Recipe type: Main
Author: Brad Parler
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Serves: 10
This recipe makes an awesome main course, a smaller portion could be used as an appetizer, or you could even drain off all of the liquid and use as a taco or burritos.
Ingredients
  • 1 Tablespoon of Flavor Neutral Oil (Vegetable, Peanut, or Sun Flour)
  • 1 Medium Yellow Onion, Chopped
  • 3 Cloves Garlic, Minced or Pressed
  • Your choice of Green Chiles (see Notes for heat level options)
  • 1 Green (Bell) Pepper – I typically substitute a Poblano Pepper
  • 2 Cans of Green Giant Niblet Corn (small can)
  • 4 Cans of Petite Diced Tomatoes
  • 4 Cans of Black Beans, rinsed and drained)
  • 2 Cans of Chicken Broth
  • 2 T Chile Powder
  • 1 1/2 T Cumin
  • 1 Bunch Cilantro, Chopped
  • Salt and Pepper, to taste
  • Juice from 1 lime
Instructions
  1. Chop the Onion (small – medium dice)
  2. Mince / Press the Garlic
  3. Chop Green Bell / Poblano pepper (same size as the onion)
  4. Mince your chilies
  5. Set out all spices
  6. Open all of the cans that you will be using
  7. In a colander drain the black beans and rinse them off with cold water
  8. In a large soup / stock pot heat the oil over a medium flame
  9. Add in Onion and cook until tender
  10. Add in Garlic and cook for 2 minutes
  11. Add in Green Peppers and cook for another 2 minutes
  12. Add in Corn, and your desired Green Chiles cook for about 5 minutes
  13. Stir in Tomatoes and Black Beans, Chicken Broth, all of the spices, Cilantro and the Lime Juice
  14. Let Simmer for 30 minutes, stirring every once in a while. Be sure to taste and season with Salt and Pepper to taste.
  15. Serve Hot, with the optional topping of your choice.
Notes

Green Chiles – Three Heat Level Options
For Mild:
I suggest the use of a single small jalapeno, seeds removed minced

For a Medium Heat Level:
Two small Jalapeno, seeds removed minced
1 Small Can of green chilies

For those who like it HOT:
4 Serrano peppers, minced

Topping Ideas:
More fresh Cilantro Minced
Avocado Slices
Pepper Jack Cheese
Tortilla Strips

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