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Bean & Corn Soup


  • 1/2 medium sweet onion chopped
  • 1 stalk celery finely sliced
  • 1/2 medium green or red bell pepper chopped
  • 3 whole serrano peppers finely sliced
  • 2 cloves fresh garlic chopped
  • 3 cups pinto beans cooked, divided
  • 2 cups beef or vegetable broth
  • 1-1/2 cups frozen corn
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 small lime juiced
  • salt & pepper to taste
  • 1 medium roma tomato diced - OPTIONAL
  • 1 9-10 oz Mexican chorizo OPTIONAL


  • Heat a Dutch oven or other medium pot over medium heat, add about a tablespoon of oil and heat until warmed. Add the onion, celery, and peppers, stirring frequently and saute until the onion just starts to soften. About 2 to 3 minutes.
  • Add the chorizo, if using, stir frequently to break up as it cooks. When it looks nearly done stir in the garlic. Let cook an additional 2-3 minutes, still frequently stirring.
  • Add the broth and half of the beans, then using an immersion blender, blend to puree the beans and vegetables.
  • Add the remaining beans and corn, stir and set heat to low. Stir in spices, lime juice, and diced tomato (if using). Simmer for 5-10 minutes until thoroughly heated before serving.


Serve with a variety of garnish options and let everyone add their own. Garnish Suggestions: chopped cilantro, chopped green onion, sour cream or Greek yogurt, guacamole, shredded cheese, broken up tortilla chips.