Corn Bean Soup

I have been making this recipe for several years now and it is an easy, quick meal if you also want something healthy for dinner. It can be cooked in a crock pot, but I cook it on the stove, usually when I am too lazy busy to make anything else in the house a complex meal* and forgot to set up the crock pot that morning. We, also, only use one type of bean, such as black or red, for the soup, as opposed to two different types of beans that the recipe calls for. I am guessing on the amount of cumin and chili powder as I usually just eyeball it. If you think that is too much, then decrease the amount to around 1 tsp each. I personally like the taste of cumin so I add a lot to everything this soup. I have also added fire roasted tomatoes as well as plain diced tomatoes at the same time. I actually prefer the fire roasted tomatoes but we didn’t have that when I made this recipe. With that in mind, there are many different combinations of this soup that make it very easy to make if you get sick of this particular recipe.

*In my house, complex meal really means anything that takes at least 2 pots and more than 15 minutes to make.


  • 1 can Rotel (original)
  • 1 15.5 oz can black beans
  • 1 15.5 oz can pinto or red beans
  • 1 28 oz can diced tomatoes (the fire roasted tomatoes are also really good)
  • 1 small bag frozen corn (I used about half of the bag)
  • 1 tbsp cumin
  • 1/2 – 1 tbsp chili powder
  • 1/2 – 1 tsp garlic powder (for taste)
  • Fritos or tortilla chips
  • Potential Toppings: plain yogurt or sour cream, cilantro, cheese, jalapenos, avocado,


  1. Mix everything together besides the Fritos and toppings in a large sauce pan.
  2. Heat until the soup is hot. I look for the liquid to just start boiling. While it is heating, stir the pot every once in awhile so that the soup does not stick to the bottom of the pan.
  3. Add chips to a bowl and eat.

I hope you enjoy this recipe! If you have a version of this recipe, please share in the comments below.

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