Black bean and sweet corn soup

Black bean and sweet corn soup

Last week, the outside temperature dropped about 30 degrees in one day. One minute, I was cutting short Mowgli's walk because it was too hot; the next, I was shivering in my cropped jeans and sandals. I was, of course, unprepared to make a hearty, warm soup that night. But, I kept thinking that I should make a large batch and freeze it, so I could ladle out cutesy portions whenever I felt like it. Although it looks like there is a lot of spice my this soup, the beans and tomatoes really mellow out the spiciness of the red pepper flakes and jalapenos so that spice in the soup is noticeable, but not at all overwhelming. I wish I had made a bigger batch, because I don't think this soup is going to last longer than 2 days tops...guess I'm not freezing any this time.


  • Canola oil
  • 1.5 medium yellow onions, diced
  • 1 jalapeno, diced
  • Salt
  • Pepper
  • 1/2 tsp ground cumin
  • 1 16oz can refried black beans
  • 2 16oz cans diced tomatoes with celery, green peppers, and onion
  • 1 cup enchilada sauce
  • 1 16oz can cream style sweet corn
  • 1 tbsp red pepper flakes
  • 3 tbsp chopped cilantro
  • Mexican cheese blend, for garnish


Heat oil in a large dutch oven. Sautee onions and jalapenos in salt and pepper until they soften, then add cumin. Stir in the can of re-fried black beans and stir so it doesn't stick to the pot. Add the canned tomatoes and enchilada sauce and bring to a simmer. Stir in the cream-style sweet corn and add red the pepper flakes.  Cook until all the flavors are well incorporated and check the seasoning. Turn off the heat and add the cilantro. Mix well. Serve warm, garnished with cilantro and sprinkled with a little cheese.