Mexican Black Bean and Corn Soup Recipe

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Mexican Black Bean and Corn Soup
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Ingredients:

Directions:

  1. In a large pot, sauté the onion, celery, carrots and garlic in 1 cup of vegetable broth over medium heat for 6-7 minutes. Add chipotle chili powder, roasted cumin, and black pepper and cook for another minute or two. Stir in the remaining vegetable broth, 4 cups (or 2.5 cans) of beans, and sweet corn. Turn to high heat and bring to a boil.
  2. Add remaining 3 cups (or 1.5 cans) of beans and crushed tomatoes to a Vitamix or blender and process until smooth. Stir into soup when boiling, reduce heat to medium, and simmer for 15 minutes until beans and vegetables are done to your desired tenderness.
  3. Taste test. Add Herbamare or salt to taste and lime juice.
  4. Serve in bowls and garnish with fresh chopped cilantro.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 943.8 Kcal (3952 kJ)
Calories from fat 60.07 Kcal
% Daily Value*
Total Fat 6.67g 10%
Cholesterol 2.5mg 1%
Sodium 1318.93mg 55%
Potassium 3890.11mg 83%
Total Carbs 170.87g 57%
Sugars 11.62g 46%
Dietary Fiber 40.56g 162%
Protein 55.26g 111%
Vitamin C 12.3mg 21%
Vitamin A 0.2mg 7%
Iron 14.3mg 79%
Calcium 343.3mg 34%
Amount Per 100 g
Calories 177.16 Kcal (742 kJ)
Calories from fat 11.27 Kcal
% Daily Value*
Total Fat 1.25g 10%
Cholesterol 0.47mg 1%
Sodium 247.57mg 55%
Potassium 730.2mg 83%
Total Carbs 32.07g 57%
Sugars 2.18g 46%
Dietary Fiber 7.61g 162%
Protein 10.37g 111%
Vitamin C 2.3mg 21%
Iron 2.7mg 79%
Calcium 64.4mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.6
    Points
  • 22
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • high fiber

Bad Points

  • High in Sodium

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