Chipotle Black Bean & Corn Soup

Warm up with this spicy vegetarian soup made with pantry ingredients. When combined with chipotle sauce, our Taste the Seasons Gazpacho mix adds just the right blend of seasonings for that extra delicious “kick” of flavor.


2 tablespoons olive or vegetable oil

1 cup whole kernel corn, fresh, frozen or canned

1 package Taste the Seasons Gazpacho mix

2 (15 ounce) cans black beans, drained and rinsed

1 (7.8 ounce) can chipotle sauce

4 cups vegetable stock

1 cup water

2 tablespoons lime juice

Toasted corn tortilla strips, for garnish (see recipe below)

Sour cream, for garnish

Fresh cilantro leaves, for garnish



In a large saucepan, heat oil over medium heat and sauté the corn for about 5 minutes. Stir in the Gazpacho mix and cook about 1 minute. Add the beans and chipotle sauce. Stir in the vegetable stock and water. Bring to a boil; reduce to simmer for about 45 minutes. Stir in the lime juice.

Serve garnished with toasted corn tortilla strips, a dollop of sour cream and fresh cilantro leaves.

Toasted Corn Tortilla Strips

Preheat oven to 375°F. Brush both sides of corn tortillas with vegetable oil. Cut into strips and spread out in a single layer on a baking sheet. Bake 5-10 minutes or until golden brown and crisp.

Makes 4-6 servings