Black Bean And Corn Soup
Warm, hearty black bean and corn soup with tender chicken, cheesy topping, and vibrant salsa, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Spray the crock-pot with cooking spray (Pam).
- Pour both cans of corn into the crock-pot.
- Add the black beans on top of the corn.
- Pour one-third of the salsa over the corn and stir to combine.
- Place the chicken breasts on top of the mixture.
- Add salt and pepper to taste.
- Cover the chicken with the remaining salsa.
- Cook on high for approximately 4 to 5 hours until the chicken is tender.
- Shred the chicken if desired and serve the soup in bowls.
- Sprinkle grated Cheddar cheese on top before serving.
Tips & Substitutions
For an extra kick, consider adding diced jalapeños or a dash of cayenne pepper to the soup. If you're looking for a vegetarian option, you can replace the chicken with extra beans or textured vegetable protein. Additionally, if you prefer a creamier soup, blend a portion of the black beans before adding them to the pot. This dish pairs beautifully with Cheesy Chicken Tortilla Stack.
Serving Suggestions
Serve the soup hot, garnished with grated Cheddar cheese and a dollop of sour cream for added creaminess. It pairs well with a side of tortilla chips or crusty bread for dipping. You could also serve it alongside a fresh salad or as a starter to a Mexican Torta for a complete meal.
Storage & Reheating
Leftover Black Bean and Corn Soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat until heated through, adding a splash of water or broth if it thickens too much. You can also microwave it in a covered bowl for about 2-3 minutes, stirring halfway.
Nutrition & Diet Analysis (per serving)
Each serving of Black Bean And Corn Soup contains roughly 1288 calories, with 94g protein, 78g carbohydrates, and 67g fat. It is an excellent source of protein (187% of the Daily Value), calcium (77% of the Daily Value), and dietary fiber (58% of the Daily Value). Note that it is relatively high in sodium, at 1682mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned?
Yes, you can substitute frozen corn for canned corn in this recipe. Just add the frozen corn directly to the crock-pot without thawing it first. The cooking time will remain the same, as the corn will cook through during the simmering process.
Is it possible to make this soup in advance?
Absolutely! You can prepare the soup a day ahead and store it in the refrigerator. Just follow the recipe up to the cooking step, then cover and refrigerate. On the day you plan to serve it, simply cook it in the crock-pot or reheat it on the stove until hot.
What can I serve with the Black Bean and Corn Soup?
This hearty soup can be served on its own or accompanied by various sides. Consider serving it with warm tortillas, avocado slices, or a side of Mexican rice. It also goes well with a refreshing cucumber salad or as a starter for Spicy Black Bean Chili.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).