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mexican corn soup

(5 ratings)
WWDK avatar
Blue Ribbon Recipe by
Wanda Grundmann
@WWDK
Kenner, LA

So quick. So easy. So delicious. Nuff said! Be prepared to hear a lot of "mmmm's" at the dinner table.

Blue Ribbon Recipe

Thick, creamy, and full of flavor, this is a unique tortilla soup. There isn't much meat in it but it's thick like a chowder. The seasoning combination gives this corn soup a Southwest feel. What's unusual, is corn tortillas are cooked down like dumplings and adds a nice corn flavor. Super hearty, this is a delicious soup on a cool, crisp evening.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 40 Min
method Stove Top

Ingredients For mexican corn soup

  • 2 Tbsp
    oil
  • 1/2 md
    green bell pepper, chopped
  • 2 stalk
    celery, chopped
  • 1/2 lb
    ground beef
  • 1 tsp
    finely chopped jalepeno (I used the kind for nachos)
  • 1-2 pinch
    red pepper flakes according to amount of heat you want
  • 1 pkg
    taco seasoning mix (1.25 oz)
  • 1/2 tsp
    garlic powder
  • 1 tsp
    cumin
  • 1/4 tsp
    cinnamon
  • 1 box
    chicken broth, low salt (32 oz)
  • 1 can
    creamed corn (14.5 oz)
  • 1 can
    cream of chicken soup (10.5 oz)
  • 1 1/4 c
    milk (1 soup can full)
  • 3
    green onions, chopped
  • 1 tsp
    fresh cilantro chopped fine
  • 6
    corn tortillas (plus 5 for garnish)
  • GARNISH WITH ANY OR ALL OF THESE
  • 1 Tbsp
    sour cream
  • 1 Tbsp
    chunky salsa
  • diced avacado
  • Mexican blend shredded cheese
  • thin strips of corn tortillas fried crispy

How To Make mexican corn soup

Test Kitchen Tips
To make things a bit easier we did not fry our own tortilla strips. We bought already made tortilla strips in the salad section of the supermarket.
  • Sauteeing the bell pepper and celery.
    1
    Heat the oil in a 5 quart pot and saute the bell pepper and celery for about 5 minutes to soften.
  • Ground meat, jalapeno peppers, taco seasoning, garlic powder, cumin, and cinnamon added.
    2
    Add the ground meat, jalapeno peppers, taco seasoning, garlic powder, cumin, and cinnamon, and saute until the meat is browned (about 5 more minutes).
  • Adding chicken stock.
    3
    Add the chicken broth. Cover and simmer for about 10 minutes.
  • Creamed corn, cream of chicken soup, milk, green onion, and cilantro added.
    4
    Then add the creamed corn, cream of chicken soup, milk, green onion, and cilantro. Add a pinch of red pepper flakes (more if you want it spicier).
  • Corn tortillas added to the soup.
    5
    Place 6 corn tortillas in a stack and cut them into 1/2 to 1-inch squares. When the soup comes back up to a simmer add the cut-up tortillas and continue to simmer, covered until the tortillas are just about totally dissolved in the soup (about 15 minutes). Stir often to keep the soup from scorching.
  • A spoonful of Mexican Corn Soup.
    6
    Serve and enjoy with any or all of the suggested garnishes. If you want a crunchy garnish, stack the extra 5 tortillas and slice them into thin strips and fry them in hot oil for a few minutes until they are starting to turn a shade darker and are nice and crispy. Drain on paper towels. Then just add as much as you want to each serving. Of all the garnishes you will definitely want a spoon of sour cream in each serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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