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!

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. 

Bundle up and pass around the bowl of warm soup… Nothing beat that.  🙂 Grab your spoon and let’s dive in!!

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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Veggie Mexican corn soup

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!

Print

4.23 from 9 votes

Course Soups

Cuisine American, Indian

Keyword Veggie Mexican Corn Soup - Vegan

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 PEOPLE

Calories 17kcal

Author Ruchi

Ingredients

FOR SOUP

• 1 can 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)
• 1.5 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

US Customary - Metric

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.
  

Nutrients

Nutrition Facts

Veggie Mexican corn soup

Amount Per Serving

Calories 17

% Daily Value*

Sodium 421mg 18%

Potassium 53mg 2%

Total Carbohydrates 2g 1%

Sugars 1g

Vitamin A 5.2%

Vitamin C 1%

Calcium 0.9%

Iron 4.5%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

 

For added nutrition, feel free to sneak veggies into this soup.

Some options are -

• celery
• beans
• bell peppers.