Tasty Corn and Black Bean Soup with Coconut Milk

This corn and black bean soup with coconut milk is so tasty and so simple!

This tasty corn and black bean soup with coconut milk is one of my go-to soup recipes during the winter. You can make it with or without chicken for a satisfying meal that’s easy to whip up in less than 15 minutes!

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When I made this corn and black bean soup with coconut milk over on my Instagram stories, I had so many requests for the recipe. In fact I made it almost two months ago now and just yesterday I had two more DM’s asking if I could share “that coconut soup you made a while ago”. 

This soup was a result of me searching my pantry, wondering what I should make my husband for lunch. I found some coconut milk, black beans, corn, bell peppers and onion, and it seemed as though I had the makings for a really good soup. 

This soup is made with coconut milk, making it dairy free!

Turns out I was right! My husband loved the soup and so did my three little boys. 

Can you make this Corn and Black Bean soup without Chicken?

Leftover shredded chicken from my roast chicken recipe is a wonderful addition to the soup if you’d like it to be more hearty, but it’s not necessary!

Does the Coconut Milk make the soup taste like Coconut?

I get this question a lot, and personally – I don’t think so? Coconut milk has a mild, sweet flavor that I really enjoy. If you hate coconut but you can’t tolerate dairy, I would still give this soup a try! I love the fact that this soup is dairy free since my oldest is lactose intolerant. 

What kind of Coconut Milk do you use for this soup?

I only use full fat organic coconut milk in BPA free cans. The coconut milk in the refrigerated section is too thin and has added ingredients that I try to avoid. 

This corn and black bean soup with coconut milk takes just ten minutes to throw together!

One of the reasons I love this recipe is because it’s so quick to throw together. It doesn’t need to simmer all day long and it doesn’t require a ton of prep work. A lot of it is just dump and stir! Here’s the recipe – 

Tasty Corn and Black Bean Soup with Coconut Milk Recipe

2 TBS Extra Virgin Olive Oil

Half an onion, chopped

1 Bell pepper, chopped (you can use a variety)

1 15 oz can of Black Beans, drained and rinsed

1 10 oz bag or frozen corn

1/2 tsp Curry powder

1/2 tsp Garlic powder

1 tsp of salt

1/2 tsp pepper

2 cups shredded cooked chicken 

2 14 oz cans full fat Coconut Milk

Tasty Corn and Black Bean Soup with Coconut Milk Directions

Chop your onion and peppers 

Add 2 tablespoons of olive oil to your pot and cook your chopped onions and peppers over medium heat for 3-5 minutes. 

Once your onion and peppers are cooked through, add 1 can of drained and rinsed black beans and 1 10 oz bag of frozen corn. 

Stir over medium heat until your corn is thawed, then add the the shredded chicken. 

Add 1/2 teaspoon of curry and 1/2 teaspoon of garlic powder, as well as 1 tsp of salt and 1/2 of pepper. Stir to combine. 

Add both cans of coconut milk and stir until the milk has dissolved and the soup is creamy. 

This corn and black bean soup is both sweet and savory! The addition of coconut milk makes it creamy yet dairy free!

This soup is delicious with tortilla chips crushed on top! If you can tolerate dairy, we love shredding Colby or Cheddar cheese over the top as well! 

Tasty Corn and Black Bean Soup with Coconut Milk

This tasty corn and black bean soup with coconut milk is one of my go-to soup recipes during the winter. You can make it with or without chicken for a satisfying meal that’s easy to whip up in less than 15 minutes!

Course Soup
Prep Time 10 minutes
Servings 4

Ingredients

  • 2 tbsp olive oil extra virgin
  • 1/2 onion chopped
  • 1 bell pepper chopped
  • 1 14 oz can black beans drained and rinsed
  • 1 10 oz bag of frozen corn
  • 2 cups shredded chicken
  • 2 15 oz cans full fat coconut milk

Instructions

  1. Chop onion and peppers 

  2. Add 2 tablespoons of olive oil to your pot and cook your chopped onions and peppers over medium heat for 3-5 minutes. 

  3. Once your onion and peppers are cooked through, add 1 can of drained and rinsed black beans and 1 10 oz bag of frozen corn. 

  4. Stir over medium heat until your corn is thawed, then add the the shredded chicken. 

  5. Add 1/2 teaspoon of curry and 1/2 teaspoon of garlic powder, as well as 1 tsp of salt and 1/2 of pepper. Stir to combine. 

  6. Add both cans of coconut milk and stir until the milk has dissolved and the soup is creamy. 

  7. This soup is delicious with tortilla chips crushed on top! If you can tolerate dairy, we love shredding Colby or Cheddar cheese over the top as well! Enjoy!

Thanks so much for stopping by today friends! I hope you give this soup a try! 

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This corn and black bean soup with coconut milk is so tasty and so simple!

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