Chipotle Corn Soup

Three styles of corn with black beans and smoked jalapeños.

I am very proud of the fact that I gave Myra the idea for this soup. I was working in an office in the 90’s, and we would go out for lunch. This soup was on the menu, it sounded good, but it wasn’t. The next time I talked to my mom, I was complaining about having to make soup from the restaurant recipes, because there weren’t any decent places to get soup in downtown Denver. I remember her quizzing me about it, and the next thing I knew, she was sending me her version!

This is a very easy soup to make. I buy big cans of hominy and keep it in the freezer, along with frozen corn. If you have a can of black beans, and a can of creamed corn, you can have dinner really fast.

Myra’s recipe calls for water and salt. I like to use veggie broth or water and veggie base instead. I think it gives it a deeper taste when you use the vegetable broth or base.

Chipotle Corn Soup

Three styles of corn with black beans and smoked jalapenos

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American, vegan

Servings 6 servings

Equipment

• 1 medium sauce pan (3 quarts size)
• 1 knife and cutting board

Ingredients

  

• 3 buds garlic, chopped fine
• 1/2 cup onion, chopped
• 1 TBSP. vegetable oil
• 1 1/2 teas. chipotle peppers, chopped fine
• 2 cups water or vegetable broth
• 1 cup frozen or fresh corn
• 1 1/2 teas. ground cumin
• 1/2 teas. salt or veggie base (see notes) such as Better than Bouillon
• 1 1/2 cups white hominy plus the liquid
• 1 1/2 cups black beans (1 small can)
• 1 1/2 cups creamed corn (1 small can)

Instructions

 

• Heat your saucepan on medium with one tablespoon of oil. Sauté the garlic, onion and chipotle until soft, 4 to 5 minutes.
• Add the water or vegetable broth, fresh/frozen corn, hominy and cumin.

  If you are using water, you can add a teaspoon of salt OR 2 teaspoons of veggie base. The soup needs salt, and I like using veggie base or broth instead of water and salt.
• Simmer for 5 minutes. Add the black beans and their liquid, and the can of creamed corn. simmer for another 10 minutes, stirring once or twice, so the creamed corn does not stick to the bottom.

Notes

This soup only gets better the next day!  You can add more chipotle (or adobo-the sauce in the can with peppers) if you would like it to be spicier.

It also freezes well.

Keyword black beans, chipotle, corn, hominy, soup