Corn, Cilantro and Black Bean Soup (Mf)

Corn, Cilantro and Black Bean Soup (Mf)

Ready in 1 hour

Try this Corn, Cilantro and Black Bean Soup (Mf) recipe, or contribute your own. "Pasta" and "Beans" are two of the tags cooks chose for Corn, Cilantro and Black Bean Soup (Mf).

"I love this recipe. However, though I used about a 1/2 c. of chopped cilantro, and thought it was a good amount. I did notice in experimenting with the cilantro a bit that it the amount used can vary a lot, based on taste, and that adding more cilantro than I originally put in started to overwhelm the other flavors. I also ended up with considerably more liquid than shown because there would not have been enough broth otherwise. Used the canned black beans, which may make a difference in amount of broth needed. But then, I always suit recpes to my own preferences. "

- EmilyVolz

Top-ranked recipe named "Corn, Cilantro and Black Bean Soup (Mf)"

4.5 avg, 6 review(s) 100% would make again

Ingredients

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2 tb olive oil
10 oz frozen corn kernels; Thawed
2 c Chicken broth
1 cup Onion; finely chopped
1 ts Ground cumin
4 c Water
15 oz Black beans; rinsed
1/4 c Sour cream; optional
2 tb Pimento; in thin strips
2 Garlic; minced
Salt and cayenne pepper
1 tb Lime juice; (up to 2)
1 large bunch Fresh cilantro

Original recipe makes 1

Servings  

Preparation

Heat olive oil in a saucepan. When hot, add the onion, cover and cook over low heat for 5 minutes or until tender. Add the garlic and cumin and saute for 10 seconds to release their aroma. Add the broth and water and bring to a simmer. While the liquid is coming to a simmer, with a knife separate the cilantro leaves from the stems. If you wish, wrap the stems well with string and add to the broth to infuse the liquid with more cilantro flavor.

When the liquid is at a simmer, add the corn and beans and simmer for 5 to 10 minutes just to heat the ingredients well. Meanwhile chop the cilantro leaves you need anywhere from 1/2 to 1 cup of chopped leaves. Add the cilantro leaves and immediately remove the soup from the heat. Discard the cilantro stems. Add the lime juice and season to taste with salt and cayenne pepper.

Ladle the soup out and garnish each portion with sour cream and garnish the sour cream with pimento. Variation: to turn this into a main course soup, add 12 ounces of strips of raw chicken when you add the beans and corn. Or add 12 ounces chopped cleaned shrimp after you have added the beans and corn and cook for 2 minutes to cook through.

Yield: 4 servings

Verified by stevemur

I had to take this picture quickly because my son was devouring every last bit of this soup! photo by cindywh cindywh

Calories Per Serving: 1035 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Corn, Cilantro and Black Bean Soup (Mf)

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Very good, I added bacon to please my husband.
Peahead 2 years ago
Easy and excellent.
Sillimant 4 years ago
I would make it again if modified. It needed extra lime juice, lots of cayenne, and was better in our opinion with pimento but without sour cream. I also think it would be better without chicken.
Heatherina 4 years ago
I was surprised at how yummy this was! My entire family gobbled it up and asked for seconds the next day! I made the black beans in a crock pot and used my own homemade chicken broth. As an added touch, I made my own nachos using corn tortillas I seasoned and put in the microwave. It was a low cost, healthy meal we will make again and again!
cindywh 4 years ago
Love it. I entered the site to get another copy so I can make it again! Oops. I wasn't sure the other comments were entered on the site.
EmilyVolz 5 years ago
I love this recipe. However, though I used about a 1/2 c. of chopped cilantro, and thought it was a good amount. I did notice in experimenting with the cilantro a bit that it the amount used can vary a lot, based on taste, and that adding more cilantro than I originally put in started to overwhelm the other flavors. I also ended up with considerably more liquid than shown because there would not have been enough broth otherwise. Used the canned black beans, which may make a difference in amount of broth needed. But then, I always suit recpes to my own preferences.
EmilyVolz 5 years ago
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