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

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
Cuisine American
Keyword soup
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 0.905 kcal


  • 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


  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!