Mexican Corn Soup Recipe
Creamy Mexican Corn Soup is loaded with sweet corn, green chiles, cotija cheese, lime, and warm spices for an easy flavor-packed comfort food dinner.
Servings 6
Calories 422kcal
Ingredients
- 4 tablespoons butter
- 1 yellow onion diced
- 1 rib celery chopped
- ¼ cup all purpose flour
- 4 cloves garlic minced
- 1 can diced green chiles drained (4 ounces)
- 1 tablespoon chili powder
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 28 ounces frozen corn about 6 cups
- 5 cups chicken broth
- 1 cup heavy cream
- ½ cup Mexican crema
- ½ cup chopped cilantro
- ½ cup grated cotija cheese
- Juice of one lime
Instructions
- In a large pot, melt the butter over medium heat. Add the onion and celery and cook until softened and the onion is translucent.
- Stir in the flour, garlic, green chiles, chili powder, sugar, salt, and cumin. Cook, stirring constantly, for about 1 minute.
- Pour in a small amount of the chicken broth to deglaze the pan, then slowly stir in the remaining broth along with the frozen corn.
- Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
- Stir in the heavy cream and Mexican crema and heat for an additional 5 minutes.
- If desired, blend part of the soup using an immersion blender for a thicker texture.
- Stir in the cilantro, cotija cheese, and lime juice just before serving.
Notes
Calories and nutritional data are automatically generated. For best results calculate based on your exact ingredients.
Recipe Notes:
- For a spicier soup, add diced jalapeños or a pinch of cayenne pepper.
- Fresh or canned corn can be substituted for frozen corn.
- Blend more or less of the soup depending on your preferred texture.
- Top with extra cotija cheese, cilantro, tortilla strips, or lime wedges for serving.
Nutrition
Calories: 422kcal | Carbohydrates: 39g | Protein: 10g | Cholesterol: 76mg | Potassium: 711mg | Fiber: 5g | Calcium: 97mg | Iron: 2mg