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!
Hello 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?
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 comfort food for me. Pair it with your favorite bread and its a filling meal by itself.
How to make Veggie Mexican Corn Soup?
Veggie Mexican Corn Soup is made up of 3 main elements –
- 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.
Highlights!
This 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.
Can you freeze this soup?
Yes, of course!
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.
Let me know in the comments if you try this recipe. If you have any questions, I would be happy to answer them.
Veggie Mexican corn soup
INGREDIENTS
FOR SOUP
- 15 oz 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
- 1.5 teaspoon Vinegar
- 3 tablespoon Chunky salsa (add a tablespoon more if you like it spicy)
- 1½ cups of Vegetable stock add more to adjust consistency
- 2 tablespoon Olive oil
SPICES
- 1 teaspoon Cumin seeds
- 1 teaspoon Dried Cilantro leaves
- Salt to taste
- 1 teaspoon Crushed red chili flakes
FOR GARNISH
- 1 tablespoon Chopped scallions
- 1 tablespoon Chopped cilantro leaves
INSTRUCTIONS
- 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 .
- Once the onions are translucent add green chilies. and tomato puree and mix it well. Cook for another 2 minutes till the oil separates.
- Add tomato puree and mix it well.
- Time for the main ingredient to go in – Cream of corn.
- And all the spices.
- Give it a good stir. The mixture will become thick.
- Add the secret ingredient – salsa.
- Pour in vegetable stock and bring it to a boil. Adjust consistency according to taste.
- After a boil- take it off the flame and allow it to cool.
- 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.
- 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.
- Garnish with chopped scallions, cilantro leaves and serve hot. NOTE – Soup will change color from red to pale yellow once pulsed.
- This soup never fails to please a crowd. Non-vegans can top this soup with shredded cheese and tortilla strips for extra crunch and flavor.
RECIPE NOTES
- celery
- beans
- bell peppers.
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!
Miso Soup ….sounds yummy!
Thanks, Sonal.
How can we make cream of corn at home?
Here is the link – http://www.ruchiskitchen.com/creamy-corn-for-soups/
Hi Ruchi…is it ok to replace canned corn with frozen corn. TIA.
Sure you can!
Oh….just saw previous comment. My question is answered..
Thanks a lot for the post.Really thank you! Much obliged.
My pleasure. 🙂
Doesn’t creamed corn hsve dairy in it?
Barb, some brands do contain dairy.
The one that I have used contains – Whole Kernel Corn, Water, Sugar, Corn Starch, and Salt.
Why there 2 different color soup? Also what seasoning did you add?
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. 🙂
Hi there! I’d like to make this soup, but I have an ulcer and cannot have anything even minorly spicy. Is this soup any good without the salsa and green chiles? Just using tomatoes is already taking a chance, for me… Should I just wait?
Hello Brandy,
Please check with your dietitian before you go ahead with this recipe. Because omitting salsa will only take care of the spicy part but this soup has chilies, vinegar, and tomatoes which may affect your health.
So, please consider carefully.
Best,
Ruchi
What are the green herbs pictured in the photo? I didn’t see any in the recipe?
Sorry about that, Rachael!
The green herb is – dried cilantro leaves. Have updated the recipe. 🙂
Why do you need to blend the corn? Am learning to cook at 80 years and need plenty of help. Don’t have a clue about spices and am going very hungry. Thank God for fast food!.
First of all, Mike, welcome to the blog!
About the spices – you can find all of them in your local grocery stores.
Regarding corn- if blended it lends a creamy and smooth texture this soup. If you prefer you can enjoy the soup as is, without blending.
Hope it helps!
Hi Ruchi, I made this yesterday with my vegan take on your creamed corn recipe. It turned out fabulous! I sneaked in a little red/yellow peppers for extra nutrition too. Thank you xx
Thank you, MrsG!
Red peppers sounds yum!
Hi Ruchi 👋🏼
You’ve made a fantastic blog !
This recipe looks great & I’m yearning to try.
Quick Q – can I substitute water for Veg stock? Does it affect the taste ?
I don’t see a vegetable stock recipe on the website
Thanks !
Thank you for your kind words, Kushal!
Sure, you can use water for this recipe.
Hello Mimi, Portion size is highly dependent on how much food a person wants to eat in their daily life. For e.g., for this soup, 1 cup (250ml) would be the ideal portion size. But, it varies from person to person. Maybe for you, it’s a little more or less of that portion size (1 cup), and that all depends on your health requirements. Therefore, I suggest please refer to a dietitian or a nutritionist, and he/she can set it for you. I hope that helps!
Mimi,
Are you looking for portion size or measurement of ingredients for 24 people?
what is the portion size for 24 servings ? accurately plz
Thank you, Mimi
Please decrease the servings to the portion size you like and it will calculate the ingredients for you.
Yes- same here! I made the recipe exactly as shown, and it was *just* enough for two of us. Great flavors, though- we really enjoyed it! I may add a 2nd can of cream of corn next time, to make it more corn-y and to reduce the spiciness! Thank you, Ruchi. 🙂 I found this recipe via Pinterest.
Thanks for trying the recipe, Jim.
Wondering how much stock or water did you add to the recipe? It makes a good serving for 4 and has some leftovers too.