Craving soup tonight? This thick and creamy Veggie Mexican corn soup is aĀ perfect nourishing option for cold winter nights. AĀ hearty, comforting soupĀ thatĀ is packed with flavor and amazingly delicious!
Hello friends,Ā 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.Ā Ā
So, what’s your favorite comfort food?
In winters, I find myself drawn more towards a steamingĀ 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.Ā
How to makeĀ Veggie Mexican Corn Soup?
Veggie Mexican Corn Soup is made up ofĀ 3 main elements –Ā
- Base – building block (base) for this soup is cream of corn and tomatoes.
- Protein – a serving ofĀ this soup delivers a solidĀ proteinĀ punch.Ā For extra protein, feel free to add extra protein in the form of tofu, paneer or meat.Ā
- Flavorings – the secret ingredient salsa adds a great spicy kick and flavor.Ā
This soup is fully customizable. Simply saute onion-garlic, add tomatoes, cream of corn and pulse.Ā Feel freeĀ to play with the amounts of garlic, chilies, and cumin based on your taste buds.
In 30 minutes, aĀ robustĀ andĀ flavorfulĀ soup is ready to be sipped on.Ā
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 batchĀ of this soup and freeze in portions. It stays well for 2-3 days in the fridge and for 2 months in the freezer.Ā
Let me know in the comments if you try this recipe.Ā If you have any questions, I would be happy to answerĀ them.
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Veggie Mexican corn soup
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 teaspoon Crushed red chili flakes
- 2 teaspoon Cumin seeds
- 1.5 teaspoon Vinegar
- 1.5 cups of Vegetable stock
- 2 tablespoon Olive oil
- 3 tablespoon Chunky salsa (add a tablespoon more if you like it spicy)
- Salt to taste
FOR GARNISH
- 1 tablespoon Chopped scallions
- 1 tablespoon Chopped cilantro leaves
Instructions
- Heat oil in a pan, add garlic and sautƩ for a minute, till it releases all its flavor in the oil. Stir in chopped onions and sautƩ 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
Recipe Notes
- celery
- beans
- bell peppers.
Brandy says
Hi there! Iād 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
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
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. š
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.
nancyboflood says
Thanks a lot for the post.Really thank you! Much obliged.
Ruchi says
My pleasure. š
Anisha Shah says
Oh….just saw previous comment. My question is answered..
Anisha Shah says
Hi Ruchi…is it ok to replace canned corn with frozen corn. TIA.
Ruchi says
Sure you can!
Abha says
How can we make cream of corn at home?
Ruchi says
Here is the link – https://www.ruchiskitchen.com/creamy-corn-for-soups/
Sonal says
I am literally drooling over this soup. Corn soup and Mexican flavors are my weakness! This is totally my kind of soup! š
We had Miso Soup for dinner!
Ruchi says
Miso Soup ….sounds yummy!
Thanks, Sonal.