Yield
3 servings (serving size: 1 2/3 cups soup and 1 lime slice)

For a vegetarian supper, you can substitute vegetable broth for the chicken broth.

How to Make It

Heat oil in a large saucepan over medium-high heat. Add onion, cumin, garlic, and oregano; sauté 1 1/2 minutes. Stir in corn, pepper, broth, beans, and tomatoes; bring to a boil. Reduce heat; simmer 10 minutes. Serve with lime slices.

Ratings & Reviews

noelle71's Review

noelle71
April 20, 2013
N/A

ViennaVAfoodie's Review

hhhhhh
February 05, 2010
This was good, it turned out to be a little spicy. Very hearty and filling, great for a snowy night!

hhhhhh's Review

carolfitz
December 28, 2009
This soup is so easy and quick, perfect for a busy weeknight. And most of the ingredients are stuff you'd have on hand. You can add cooked chicken chunks. Another reviewer said it was bland, and it's not at all! I have used taco seasoning in place of the cumin before, and even added an additional can of beans. Serve with tortilla chips and cornbread.

Mabelle's Review

Mabelle
October 31, 2009
This is a great little soup. I added a bit of chili (flakes and powder) to mine and used a jar of salsa instead of tomatoes because it is what I had in the pantry. Lovely served with cornbread.

JasonM's Review

JasonM
February 25, 2009
This soup was moderately bland. It just lacked a lot of pizazz. I like the nutrition facts and have no problem with any specific ingredient -- I was actually surprised that I didn't like it. For the most part, it just seemed like beans and corn in a very murky, bland broth. Maybe it needs a little salt? We were not very enthused about the leftovers at lunch the next day.

carolfitz's Review

ViennaVAfoodie
February 15, 2009
Used fresh onion, garlic & oregano. Very easy to put together, though (for our taste) the onion required a much longer simmer time than recommended. Good with cheese quesadillas. Will add four shrimp to the leftovers to make a small first-course for dinner.