Veggie Mexican Corn Soup

Craving soup tonight? This thick and creamy Veggie Mexican corn soup is a perfect nourishing option for cold winter nights. A  hearty, comforting soup that is packed with flavor and amazingly delicious!

Veggie Mexican Corn SoupHello friends, Veggie Mexican Corn Soup

How has winter been for you? For us, it’s still going. But no complains. I enjoy every weather, so why not winters. I take full advantage of this weather by curling up in a blanket and enjoying my favorite winter comfort foods.  

So, what’s your favorite comfort food?Veggie Mexican Corn Soup

In winters, I find myself drawn more towards a steaming hot bowl of soup for dinner. Whether it’s a creamy soup, broth, or stews; anything that is flavorful and homemade is a comfort food for me. Pair it with your favorite bread and its a filling meal by itself. 

Veggie Mexican Corn SoupThis delicious bowl of soup –

  • is loaded with goodness
  • comes together in 30 minutes
  • requires just 10 basic ingredients
  • is vegan
  • comforting
  • hearty and
  • filing!

Can be gluten-free too, if you skip the tortilla chips. A great way to add nutrition and fiber to your diet.

Veggie Mexican Corn Soup

Now onto the recipe!

A good soup comprises of 3 main elements – base, protein, and flavorings. This soup completely fits the bill. 

  • Base – building block (base) for this soup is cream of corn and tomatoes.
  • Protein – a serving of this soup delivers a solid protein punch. For extra protein, feel free to add extra protein in the form of tofu, paneer or meat. 
  • Flavorings – the secret ingredient salsa adds a great spicy kick and flavor. 

This soup is fully customizable. Simply saute onion-garlic, add tomatoes, cream of corn and pulse. Feel free to play with the amounts of garlic, chilies, and cumin based on your taste buds.

In 30 minutes, a robust and flavorful soup is ready to be sipped on. Bundle up and pass around the bowl of warm soup… PERFECTO, nothing beat that.  🙂 

Veggie Mexican Corn Soup

This is a perfect make-ahead soup and just like other soups, this soup freezes beautifully. So, make a big batch of this soup and freeze in portions. It stays well for 2-3 days in the fridge and for 2 months in the freezer. 

If you happen to make this soup, please comment below and leave your feedback. You can also find me on social media. Be sure to tag @ruchiskitchen (one word) or #ruchiskitchen. I would love to see your creation! 

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Veggie Mexican corn soup
Votes: 9
Rating: 4.22
You:
Rate this recipe!
Print Recipe
Thick and creamy Veggie Mexican corn soup is a perfect nourishing option for cold winter nights. A hearty, comforting soup that is packed with flavor and amazingly 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: 9
Rating: 4.22
You:
Rate this recipe!
Print Recipe
Thick and creamy Veggie Mexican corn soup is a perfect nourishing option for cold winter nights. A hearty, comforting soup that is packed with flavor and amazingly delicious!
Servings Prep Time
4 PEOPLE 10 MINUTES
Cook Time
30 MINUTES
Servings Prep Time
4 PEOPLE 10 MINUTES
Cook Time
30 MINUTES
INGREDIENTS
FOR SOUP
  • 1 can (15 oz or 432 grams) Cream of corn
  • 2 tablespoon Tomato puree Or 1 small tomato, chopped
  • 1/4 cup Chopped Onions
  • 1 teaspoon Chopped Garlic
  • 1 small Chopped green chili
  • 1 teaspoon Crushed red chili flakes
  • 2 teaspoon Cumin seeds
  • 1.5 teaspoon Vinegar
  • 1.5 cups of Vegetable stock
  • 2 tablespoon Olive oil
  • 3-4 tablespoon Chunky salsa
  • Salt to taste
FOR GARNISH
  • 1 tablespoon Chopped scallions
  • Chopped cilantro leaves
CHANGE SERVING SIZE: PEOPLE
CHANGE UNITS:
METHOD
  1. 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 .
    Mexican Corn soup ingredients
  2. 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
  3. Add tomato puree and mix it well.
  4. Time for the main ingredient to go in - Cream of corn.
  5. And all the spices.
  6. Give it a good stir. The mixture will become thick.
  7. Add the secret ingredient - salsa.
  8. Pour in 1.5 cups of vegetable stock and bring it to a boil. Adjust consistency according to taste.
  9. After a boil- take it off the flame and allow it to cool.
  10. When cooled, use an immersion blender and blend the corn soup until smooth. Corn is fibrous so you'll need to blend a little longer.
  11. Return the soup back to the flame and allow it to simmer uncovered for another 5-10 minutes. Add cilantro leaves, vinegar, and mix until blended.
  12. Garnish with chopped scallions, cilantro leaves and serve hot.
  13. This soup never fails to please a crowd.
  14. Non-vegans can top this soup with shredded cheese and tortilla strips for extra crunch and flavor.

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13 Responses

  1. Payal says:

    Why there 2 different color soup? Also what seasoning did you add?

    • Ruchi says:

      Payal, the soup is lighter in color. It’s the light in my kitchen that makes a huge difference.
      I get less light near my stove and the actual pic is clicked near a full lited window and that’s the actual color of the soup. 🙂

  2. Barb says:

    Doesn’t creamed corn hsve dairy in it?

    • Ruchi says:

      Barb, some brands do contain dairy.
      The one that I have used contains – Whole Kernel Corn, Water, Sugar, Corn Starch, and Salt.

  3. nancyboflood says:

    Thanks a lot for the post.Really thank you! Much obliged.

  4. Anisha Shah says:

    Oh….just saw previous comment. My question is answered..

  5. Anisha Shah says:

    Hi Ruchi…is it ok to replace canned corn with frozen corn. TIA.

  6. Abha says:

    How can we make cream of corn at home?

  7. Sonal says:

    I am literally drooling over this soup. Corn soup and Mexican flavors are my weakness! This is totally my kind of soup! 😍
    We had Miso Soup for dinner!

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