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black-bean-tomatillo-and-corn-soup-recipe

Black Bean Tomatillo And Corn Soup Recipe

A hearty and flavorful soup with black beans, tomatillos, and corn.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 tomatillos, husked and chopped
  • 1 cup corn kernels fresh or frozen
  • 2 cups vegetable broth
  • 1 can black beans, drained and rinsed 15 oz can
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup cilantro, chopped for garnish

Instructions 

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.
  2. Add the chopped tomatillos and cook for another 5 minutes, until they start to soften.
  3. Stir in the corn kernels, vegetable broth, black beans, ground cumin, salt, and black pepper. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
  4. Use a blender to puree the soup until smooth, or leave it chunky if you prefer. Adjust seasoning if needed.
  5. Serve hot, garnished with chopped cilantro.

Nutritional Value

Calories: 250kcal | Carbohydrates: 40g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Sodium: 800mg | Potassium: 600mg | Fiber: 10g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 3mg

Keywords

Healthy, Soup, Vegetarian
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