Sweet Potato and Corn Soup

Makes 10 servings; 8 ounces each serving

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  • 1 (15 ounce) can black beans, no salt added
  • 1 (15 ounce) can whole kernel corn, no salt added
  • 1 (10 ounce) can diced tomatoes and green chilies, no salt added
  • 1 (10 ounce) bag frozen sweet potatoes or 1 large sweet potato
  • 4 cups reduced sodium chicken broth
  • ¼ tsp salt
  • ¼ teaspoon pepper


  1. Wash your hands well with soap and warm water for at least 20 seconds. 
  2. Drain and rinse beans. 
  3. Drain corn. 
  4. Drain tomatoes and chilies. 
  5. In a large pot, mix beans, corn, tomatoes, sweet potatoes, chicken broth, salt, and pepper. Simmer over medium heat, uncovered for 20 minutes, stirring occasionally until potatoes are fork tender and soup is heated. 
  6. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.