Chipotle Black Bean & Corn Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 392.5
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 295.9 mg
  • Total Carbs: 78.7 g
  • Dietary Fiber: 20.7 g
  • Protein: 19.8 g

View full nutritional breakdown of Chipotle Black Bean & Corn Soup calories by ingredient
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Number of Servings: 4


    3 1/2 cups cooked black beans (or 2 14 oz cans low sodium black beans)
    3 large garlic cloves, chopped
    1 1/2 cups chopped onion
    1 1/2 cups chopped celery
    1 1/2 cups chopped carrots
    4 tsp ground cumin
    1 tsp ground mustard (dry)
    1 tsp ground coriander
    1/4 tsp ground cardamom
    1/4 cup sun-dried tomatoes, chopped
    2 cups low sodium vegetable stock
    1-2 cups water
    2 Tbsp balsamic vinegar
    2 chipotle chili peppers in adobo sauce
    2 bay leaves
    1 pound frozen corn kernels


In a large pot over medium heat, saute onion and garlic in about 3 Tbsp water for about 3-4 minutes. Add celery, carrots, spices and sun-dried tomatoes. Stir and cover, let cook 5-7 minutes until veggies start to soften. Add black beans, stock and 1-2 cups water, balsamic vinegar, chipotles and bay leaves. Bring to a boil and simmer for 20-25 minutes. Remove bay leaves and puree soup in a blender or with a hand-blender. Stir in corn and cook another 5-10 minutes until hot. Add more water if necessary to achieve desired thickness.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user SRKIENLE.

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