Go Back

corn and jalapeño broth bowls

chef Laya
This easy corn and jalapeño broth bowl recipe combines tender black beans and sweet corn in a lightly spiced broth flavored with garlic, cumin, smoked paprika, and fresh lime. It is filling enough for dinner while still tasting fresh, especially when topped with creamy avocado, cilantro, red onion, and crispy tortilla strips.
Print Recipes Pin Recipe
Prepr Time 15 minutes
Cooking Time 25 minutes
ToTal Time 40 minutes
Type of plate Dinner
kitchen Mexican
Serving 4

Ingredients
  

For the Corn and Jalapeño Broth

  • 1 tablespoon olive oil
  • 1 small yellow onion finely diced
  • 1 medium jalapeño finely diced
  • 3 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon dried oregano
  • 4 cups vegetable broth or chicken broth if not vegetarian
  • 3 cups corn kernels fresh, frozen, or canned and drained
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 can diced fire-roasted tomatoes 14.5 ounces
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh lime juice plus more for serving
  • ¼ cup chopped fresh cilantro

For Building the Bowls

  • 2 cups cooked rice such as jasmine rice, white rice, brown rice, or cilantro lime rice
  • 1 large avocado sliced or diced
  • ¼ cup finely diced red onion
  • ½ cup crumbled cotija cheese optional
  • 1 cup tortilla strips or crushed tortilla chips
  • Extra jalapeño slices optional
  • Extra chopped cilantro
  • Lime wedges
  • Sour cream Mexican crema, or plain Greek yogurt, optional
  • Hot sauce or chili crisp optional

Instructions
 

Make the Corn and Jalapeño Broth

  • Heat olive oil in a large soup pot or Dutch oven over medium heat.
  • Add the diced onion and jalapeño. Cook for 4 to 5 minutes, stirring often, until softened.
  • Add the garlic, cumin, smoked paprika, chili powder, and oregano.
  • Stir for 30 seconds, just until the spices smell fragrant.
  • Pour in the vegetable broth, then add corn, black beans, and fire-roasted tomatoes.
  • Season with salt and black pepper.
  • Bring the broth to a gentle boil, then reduce the heat to low.
  • Simmer uncovered for 15 to 20 minutes, allowing the flavors to combine.
  • Stir in fresh lime juice and chopped cilantro.
  • Taste and adjust with more salt, lime juice, or chili powder if needed.

Prepare the Bowl Base and Toppings

  • Cook your rice according to package instructions if it is not already prepared.
  • Slice or dice the avocado.
  • Finely dice the red onion.
  • Chop the cilantro.
  • Crumble cotija cheese, if using.
  • Place the tortilla strips, lime wedges, and any optional toppings on the table.

Assemble the Corn and Jalapeño Broth Bowls

  • Divide the cooked rice between four wide soup bowls.
  • Ladle the hot corn, black bean, and jalapeño broth over the rice.
  • Top each bowl with avocado, red onion, cilantro, and cotija cheese.
  • Add tortilla strips just before serving so they remain crunchy.
  • Finish with a squeeze of fresh lime juice.
  • Serve with hot sauce or chili crisp for anyone who wants extra heat.