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.
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Don’t forget to ⭐ rate the recipe and leave me a comment below!
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)
- 2.5 cups of Vegetable stock
- 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 1.5 cups of 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.
Nutrition Information
Recipe Notes
- celery
- beans
- bell peppers.
Jim says
March 14, 2019 at 8:52 pmWe doubled the recipe and it made barely enough for 4 people.
Ruchi says
March 14, 2019 at 9:23 pmThanks 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.
MrsG says
March 7, 2019 at 4:57 amHi 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
Ruchi says
March 7, 2019 at 8:59 amThank you, MrsG!
Red peppers sounds yum!
Mike says
February 22, 2019 at 11:14 amWhy 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!.
Ruchi says
February 23, 2019 at 9:36 amFirst 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!
Rachael says
January 22, 2019 at 3:34 pmWhat are the green herbs pictured in the photo? I didn’t see any in the recipe?
Ruchi says
January 22, 2019 at 3:44 pmSorry about that, Rachael!
The green herb is – dried cilantro leaves. Have updated the recipe. 🙂
Brandy says
December 14, 2018 at 8:49 pmHi 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?
Ruchi says
December 15, 2018 at 12:11 pmHello 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
Payal says
May 11, 2018 at 2:48 pmWhy there 2 different color soup? Also what seasoning did you add?
Ruchi says
May 11, 2018 at 5:12 pmPayal, 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. 🙂
Barb says
March 17, 2018 at 10:09 amDoesn’t creamed corn hsve dairy in it?
Ruchi says
March 17, 2018 at 10:53 amBarb, some brands do contain dairy.
The one that I have used contains – Whole Kernel Corn, Water, Sugar, Corn Starch, and Salt.
nancyboflood says
February 25, 2018 at 9:26 amThanks a lot for the post.Really thank you! Much obliged.
Ruchi says
February 25, 2018 at 9:46 amMy pleasure. 🙂
Anisha Shah says
February 23, 2018 at 3:52 pmOh….just saw previous comment. My question is answered..
Anisha Shah says
February 23, 2018 at 3:48 pmHi Ruchi…is it ok to replace canned corn with frozen corn. TIA.
Ruchi says
February 24, 2018 at 4:40 pmSure you can!
Abha says
February 22, 2018 at 8:12 pmHow can we make cream of corn at home?
Ruchi says
February 22, 2018 at 9:28 pmHere is the link – https://www.ruchiskitchen.com/creamy-corn-for-soups/
Sonal says
February 21, 2018 at 9:47 pmI 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!
Ruchi says
February 22, 2018 at 4:07 pmMiso Soup ….sounds yummy!
Thanks, Sonal.