Name: Veggie Mexican corn soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 PEOPLE
Ingredients: 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; 1 teaspoon Cumin seeds; 1 teaspoon Dried Cilantro leaves; Salt to taste; 1 teaspoon Crushed red chili flakes; 1 tablespoon Chopped scallions; 1 tablespoon Chopped cilantro leaves

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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.

Have you tried this recipe?Don't forget to rate it by clicking on the stars below!

Veggie Mexican corn soup

4.3 from 10 votes

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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!

Author : Ruchi

Course : Soups

Cuisine : American, Indian

Calories : 190kcal

Prep Time : 10 minutes

Cook Time : 30 minutes

Total Time : 40 minutes

Change Serving size to : 4 PEOPLE

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

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.

Recipe Notes

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

Some options are -

celery
beans
bell peppers.

Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues.

Nutrition Information

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