Spicy Black Bean and Corn Soup

If you’re craving something with some spice and texture, look no further than this Mexican-inspired spicy black bean and corn soup! Jalapeño, habanero, and chipotle peppers give each bite a perfect kick.

Serves: 5Hands-on: 30 minutesTotal: 1 hour 30 minutesDifficulty: Easy

Serves: 5


  • cooking spray
  • 1 medium red bell pepper, halved and seeded
  • 1⁄2 medium poblano pepper, seeded
  • 1 small jalapeño pepper, halved and seeded
  • 1 small habanero pepper, halved and seeded
  • 1 Tbsp. extra-virgin olive oil
  • 1 medium shallot, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 1⁄2 cup diced celery
  • 1 can (7 oz.) fire-roasted diced tomatoes
  • 1 1⁄2 cups corn kernels
  • 4 cups gluten-free chicken broth
  • 2 cans (15 oz.) black beans, undrained, divided
  • 3⁄4 tsp. gluten-free Mexican seasoning
  • 3⁄4 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 2 Tbsp. lime juice
  • 1⁄4 cup chopped cilantro


  • Preheat broiler. Line a broiling pan with foil and spray with gluten-free nonstick cooking spray. Place all peppers on the pan, cut-side down, and cook for about 6 minutes on each side, or until the skin has darkened but isn’t burnt. Place peppers in a bowl and set aside for 15 to 20 minutes. Carefully peel the skins off the peppers and dice. Set aside.
  • In a Dutch oven, heat olive oil over medium-high heat. Add shallots, garlic, and celery. Cook until just softened, about 5 minutes. Stir in tomatoes, corn, reserved peppers, broth, 1 can beans, Mexican seasoning, salt, and black pepper. Bring the mixture to a boil.
  • In a medium bowl, gently smash the remaining black beans. Stir into the boiling soup. Reduce heat to low and simmer for 40 minutes. Remove from heat and stir in lime juice.
  • Divide into 4 bowls and garnish with cilantro.