Veggie Mexican corn soup

Veggie Mexican corn soup

It’s that month of the year when it starts to get dark at 4:00 pm and night starts to get colder and colder. All these cloudy and rainy days make me think where did summer go? It went by so fast and feels like winter is slowly creeping in and we are all looking forward to cold, long winter months. What does winter reminds you off ? For me it’s warm blankets, woolen socks and a comforting bowl of warm soup. And that is what my post is all about today – sharing an amazingly delicious, cozy and comfy soup recipe. Prepared in minutes and will surely keep you warm from wintry chills. 

DIWALI PARTY BASICS AND PARTY MENUS AND POTLUCK RECIPES.

RECIPE DETAIL – This zesty one pot vegetarian corn soup is full of flavor and a perfect choice to a healthy eating. Building block for this soup is cream of corn and I have used homemade cream of corn  but store bought cream of corn will work just fine. The best part of this recipe is that it uses handful of ingredients and is quick and easy to make. Saute the ingredients all together, puree it, adjust spices, sit down with your family, bundle up and pass around the bowl of warm soup… PERFECTO 🙂 

Veggie Mexican corn soup

This is a vegetarian soup but adding chicken shreds to this soup will provide extra boost of protein.

It’s Halloween today and my neighbors are in for a warm treat ;). On this winter- y cold Halloween night, I have prepared a slow cooker full of Mexican corn soup for my neighbors – nothing can beat a bowl of piping hot soup. Will serve the soup in disposable glasses, top it off with crushed nachos and there you go…comfort food at it’s best…yum..yum!!  

Veggie Mexican corn soup

Veggie Mexican corn soup
Votes: 5
Rating: 4.4
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Rate this recipe!
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Homemade Mexican corn soup recipe never fails to please a crowd - it's so yummy and delicious.
Servings Prep Time
4 PEOPLE 10 MINUTES
Cook Time
30 MINUTES
Servings Prep Time
4 PEOPLE 10 MINUTES
Cook Time
30 MINUTES
Veggie Mexican corn soup
Votes: 5
Rating: 4.4
You:
Rate this recipe!
Print Recipe
Homemade Mexican corn soup recipe never fails to please a crowd - it's so yummy and delicious.
Servings Prep Time
4 PEOPLE 10 MINUTES
Cook Time
30 MINUTES
Servings Prep Time
4 PEOPLE 10 MINUTES
Cook Time
30 MINUTES
INGREDIENTS
  • 1 cups Cream of corn
  • 2 tablespoon Tomato puree
  • 1.5 tablespoon Chopped Onions
  • 1 teaspoon Chopped galric
  • 1 small Chopped green chili
  • 1 teaspoon Crushed red chili flakes
  • 1 teaspoon Ginger powder (optional)
  • 2 teaspoon Cumin seeds
  • 1/2 cup Shredded Parmesan cheese
  • 1.5 teaspoon Vinegar
  • 1.5 cups of Water or Vegetable stock
  • 2 tablespoon Chicken shreds (optional)
  • 2 tablespoon Olive oil
  • 1 tablespoon Crushed crunchy chips (I have used store bought nachos)
  • Salt to taste
CHANGE SERVING SIZE: PEOPLE
CHANGE UNITS:
METHOD
  1. Let's prep up all the ingredients - Cream of corn, green chilies, tomato puree, onions, spices, cheese, garlic paste and tortilla strips.
    Mexican Corn soup ingredients
  2. Heat oil in a pan, add garlic and sauté for a minute, till it releases all its flavor in the oil. Stir in chopped onions and sauté until soft on medium low flame.
    Mexican Corn soup ingredients
  3. Once the onions are translucent add green chilies and tomato puree and mix it well. Cook for another 2 minutes till the oil separates.
    Mexican Corn soup ingredients
  4. While stirring add all the spices one at a time.
    Mexican Corn soup ingredients
  5. Time for the main ingredient to go in - Cream of corn. Slowly add cream of corn to the sauteed mixture and give it a good stir. The mixture will become thick - add 1.5 cups of water and bring it to a simmer.
    corn soup in the making
  6. After a boil- take it off the flame and allow it to cool. Once cooled using a hand blender - blend the corn soup till it becomes chunky and thick. The color of the soup will change from rich red to peach in color.
    corn soup in the making
  7. Heat the pan on a medium flame and mix in chopped cilantro leaves, shredded cheese and vinegar. Reduce heat; and allow it to simmer uncovered for another 5-10 minutes.
    corn mexican soup ingredients
  8. Serve hot. To serve ladle out the soup into bowls top with handful of tortilla strips or nachos or any kind of crunchy chips and serve.
  9. This soup never fails to please a crowd.
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