Main Dishes, Recipes, Soups

Summer Mexican Soup

A second soup recipe in a row?!? What is happening with Sarah? I don’t even really like most kinds of soup! Crazy.

Since my husband likes lists, I thought I’d make a list of the top ten reasons why I love this Summer Mexican Soup.

  1. I forgot I was eating soup while eating this soup. That never happens!
  2. SMS has texture. No smooth soups for me, thank you!
  3. SMS is not oily or salty [which is why I don’t like broth-based soups. We determined this last night.]
  4. SMS is definitely a veggie soup without having soggy veggies. Yuck!
  5. SMS has protein so it’s filling without being heavy. Husband even thought so, and the meat was MIA. *gasp*
  6. This recipe is quick to make… about 30 minutes, tops.
  7. The corn makes this soup sweet.
  8. The beans and tomatoes and spices make it savory.
  9. This recipe made a ton, so be ready to feed a crowd, freeze a bunch of lunches, or cut the recipe down to fit your needs. Love the cook once eat many times strategy! 🙂
  10. SMS is summery, fresh, and reminds me of a good Mexican meal! Delish!

Summer Mexican Soup... a delightful blend of corn, black beans, and tomatoes. Perfect for summer! Find the recipe on

Summer Mexican Soup

  • Servings: 4
  • Print

utilizing the base recipe from Lynn’s Kitchen Adventures


  • 8 ears of corn on the cob [I used raw; Lynn used a combination]
  • 3 tablespoons margarine
  • 3 cups of water, divided
  • 1 cup skim milk
  • 1 cup black beans, drained
  • 1/2 cup diced tomatoes, drained [I used a canned Mexican-style blend]
  • 1/4 teaspoon red chili pepper flakes
  • 1/8 teaspoon garlic salt
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon pepper


Slice the kernels off the cob.  I found it was easiest to do this while standing the ear of corn up in a shallow bowl so the kernels don’t fly everywhere… that didn’t happen to me or anything ;). In a food processor, puree the corn kernels with 1 1/2 cups water. I left the kernels a little rough and somewhat textured, without completely smoothing them over.  Add the corn to a saucepan along with the rest of the water, milk, and margarine. Heat for 2-3 minutes, then add beans, tomatoes, red chili pepper flakes, garlic salt, chili powder, and pepper. Cook mixture for about 10 minutes over medium heat and adjust seasonings if desired.


I served this soup plain with a side salad. I think it could be jazzed up tortilla soup-style with tortilla chips for crunch and/or dipping, some shredded cheese, grilled chicken, chili peppers for additional spice, and sour cream. However, I thought it was great as is but everyone’s tastes are different. Enjoy! 🙂

After posting this recipe I am hungry! In fact, I’m going to have some for lunch with a black bean quesadilla! Yum!


15 thoughts on “Summer Mexican Soup”

  1. It was tasty! And I do like lists! Here are the Top 5 Reasons I Enjoy Lists:

    5. Great sparker of conversation.

    4. Very versatile and can be on nearly any topic.

    3. Excellent way to spark a lively and potentially violent debate.

    2. Build tension and excitement as you grow ever closer to the top of the list.

    1. Best way to assert my authority over opposing people’s opinions on topics which I feel passionately about.

    Yeah Summer Mexican Soup!!!


      1. How many cups of corn if I’m not using fresh? And can you sub almond milk for the regular (we are dairy free)?


      2. 4-5 cups of frozen corn would be about what I would use. And yes, almond milk would be great! I made corn soup last summer with coconut milk and that was delicious too! Let me know what you think if you try it out.


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