This corn and tomato soup recipe is packed with hearty black beans simmered in a spicy, smoky broth. It’s a flavorful plant-based soup, perfect for taco night!

Corn and Tomato Soup
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I love the spicy, smoky flavor of chipotle chilis and I started thinking about how to use those to flavor soup. I love how they add heat to this quinoa and chickpea stew, so I wanted to make a similar version with black beans, tomatoes, and plenty of sweet corn. I love how this turned out, and it was surprisingly easy! You don’t need a lot of ingredients to make this delicious soup but it’s important to use high quality ingredients for the best end result.

Ingredients & Substitutions

  • Olive oil: Feel free to substitute with vegetable or canola oil. If you want to make this recipe oil free, you can use vegetable broth instead.
  • Onion: Onion adds depth and sweetness to the tomato corn soup. You can substitute with shallots, if desired.
  • Poblano pepper: Adds mild, smoky flavor and subtle heat; substitute with Anaheim or any color bell pepper.
  • Garlic: This provides a savory flavor to the soup. Feel free to substitute with garlic powder or minced garlic.
  • Diced tomatoes: Fire roasted diced tomatoes add a rich, smoky flavor; substitute with regular diced or crushed tomatoes. If you want to enhance the umami flavor of the tomatoes, try adding 1 tablespoon of tomato paste.
  • Chipotle chile in adobo sauce: This adds smokiness and spice. This is essential for the flavor of the broth.
  • Black beans: Adds protein and texture; substitute with kidney beans or pinto beans.
  • Vegetable broth: The vegetable stock helps add flavor. I recommend using a broth like Edward & Son’s “not chicken” style broth or the “Better than Boulion” vegetable base. These have a flavor similar to chicken broth, but they’re vegetarian.
  • Frozen corn: Adds sweetness and texture; substitute with fresh or canned corn. You can use fresh corn; just trim it from the corn cobs before adding it in.
  • Chopped cilantro: Adds fresh, herbaceous flavor; substitute with parsley, fresh basil, black pepper, or green onions.

How to Store and Reheat Leftover Soup

To store and reheat leftover corn and tomato soup, allow it to cool in airtight containers before refrigerating, ensuring consumption within 3-4 days. When reheating, use the stovetop or microwave, avoiding boiling to maintain texture. Thaw frozen soup in the refrigerator before reheating.

The Best Soup Toppings

If you want to get creative with toppings, here are some of my favorite things to add for more flavor and texture.

  • Crumbled cotija cheese or feta cheese
  • Shredded cheddar cheese or pepper jack cheese
  • Sliced avocado
  • Splash of hot sauce
  • A dollop of sour cream or plain Greek yogurt
  • Chopped cilantro
  • Crushed tortilla chips
corn and tomato soup

Frequently Asked Questions

  • Can I use canned corn? Yes! You’ll need 2 (15oz) cans of corn, drained to get 2 1/2 cups of canned corn. Be sure to use sweet corn and not creamed corn.
  • Can I use other beans? Yep! This works well with pinto beans too!
  • Can I add more vegetables? If you want to sneak some veggies in, add finely diced celery and chopped carrots when sautéing the onion. You can also use two poblano peppers, if desired.
  • How should I store leftovers? Store leftovers in an airtight container in the fridge for up to 4 days. Keep the toppings separate until ready to serve. Reheat this simple soup in the microwave or on the stove top over medium low heat. 
  • What are chipotle chiles in adobo sauce? Chipotle chile peppers are often packed in adobo sauce and sold in small cans in the Hispanic section of the grocery store. They’re very affordable, and it’s an easy way to add lots of flavor to this hearty soup. I recommend keeping a few cans in your pantry! 

More Soup Recipes

If you’re looking for other flavorful, vegan recipes, try my southwest lentil soup, black bean soup, or spicy tomato soup.

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corn and tomato soup

Corn and Tomato Soup

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This corn and tomato soup recipe is packed with hearty black beans simmered in a spicy, smoky broth. It’s a flavorful plant-based soup, perfect for taco night!


Units Scale
  • 1 tablespoon olive oil
  • 1 onion, chopped fine
  • 1 poblano pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 2 tablespoons minced canned chipotle chile in adobo sauce
  • 2 14oz cans fire roasted diced tomatoes
  • 1 (15oz) can black beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 (120z) bag frozen corn (about 2 1/2 cups)
  • 1/4 cup chopped cilantro
  • Optional toppings: avocado, tortilla chips, hot sauce, etc.


  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion and pepper and cook until the vegetables are soft, about 4 minutes.
  3. Add the garlic and chipotle chilies with adobo sauce and cook for 1 minute.
  4. Increase heat to medium-high and stir in the tomatoes, black beans, vegetable broth, and corn.
  5. Once bubbling reduce heat to medium-low, cover, and simmer until flavors have melded, about 20 minutes.
  6. Top with fresh cilantro and any additional toppings you like.