Burrito Bowl Soup


  • 1 cup frozen corn
  • 1 Tbsp. olive oil
  • 1/2 vidalia onion, thinly sliced
  • 1 large or 2 small clove(s) garlic, minced fine
  • 1 cup low-sodium vegetable stock (+ more if desired)
  • 1 14.5-oz can diced tomatoes
  • 1 14.5-oz. can black beans, drained and rinsed
  • 1 tsp. chili powder
  • 1/2 tsp. dried oregano
  • 1/2 tsp. cumin
  • 1/2 tsp. smoked paprika
  • 1 handful cilantro, chopped
  • salt + pepper
  • For serving: cooked brown rice, lime, cilantro, hot sauce, avocado, etc.


  1. Sauté corn over medium-high heat in a dry pan until slightly browned. Set aside.
  2. Heat olive oil in a pot over medium-low heat. Add onions and sauté until onions are translucent and turning brown, 5-10 minutes. Season with salt and pepper to taste. Add garlic and sauté for an additional 30 seconds.
  3. De-glaze the pot by pouring in your vegetable stock. Scrape the bottom of the pan with a wooden spoon to remove all of the brown bits (aka. flavor). Season with salt and pepper to taste. Turn the temperature up to medium.
  4. Add tomatoes and black beans, and stir to combine. Season with salt and pepper to taste. Add chili powder, oregano, cumin, and smoked paprika. Allow mixture to come to a boil, then reduce to a simmer and cook for 10 minutes.
  5. Remove soup from heat and mix in cilantro.
  6. To serve: Add a scoop of cooked brown rice to a bowl (see post for note). Cover with hot Burrito Bowl Soup. Add lime, cilantro, hot sauce, avocado, etc., and enjoy!

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