Mexican Corn and Bean Soup


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For a vegetarian supper, you can substitute vegetable broth for the chicken broth. Cilantro sprigs also make a great garnish for this soup, or chop the sprigs and add them to the soup just before serving. This soup is a terrific source of fiber, with 11 grams per serving.

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  • 2 tsp. olive oil
  • 1/2 C. frozen chopped onion
  • 1 tsp. ground cumin
  • 1 tsp. bottled minced garlic
  • 1/2 tsp. dried oregano
  • 1 C. frozen whole-kernel corn
  • 1/4 tsp. black pepper
  • 1 can (14 1/2 oz.) fat-free, less-sodium chicken broth
  • 1 can (15 oz.) black beans, drained
  • 1 can (14 1/2 oz.) diced tomatoes and green chiles, undrained
  • 3 lime slices
  • Cilantro sprigs, optional

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Heat the oil in a large saucepan over medium-high heat. Add the onion, cumin, garlic and oregano. Sauté 1 1/2 minutes. Stir in the corn, pepper, broth, beans and tomatoes and green chilies; bring to a boil. Reduce the heat and simmer 10 minutes. Serve with lime slices.

Serves: 3

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