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mexican corn soup

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Delicious soup for corn lovers. Great for meatless Mondays

yield 4 -6
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For mexican corn soup

  • 3 c
    corn kernels fresh or frozen
  • 2 lg
    tomatoes roughly chopped
  • 4 c
    chicken stock
  • 1 Tbsp
    mexican oregano
  • 2 lg
    dried guajillo chilies
  • 1 sm
    onion diced
  • 4 clove
    garlic minced
  • 1 c
    heavy cream
  • 1 c
    crumbled queso fresco
  • 1/4 c
    fresh parsley chopped
  • salt and pepper

How To Make mexican corn soup

  • 1
    Place half the corn kernels to a food processor. Add the tomatoes, 2 cups of the chicken stock, and oregano. Process until well incorporated. Set aside
  • 2
    In a large pot over med high heat add a little oil. Saute the onions until translucent then add the garlic. cook 30 seconds. Add the tomato corn puree and the remaining chicken stock. Bring to a boil. Add the remaining corn. Add the dried chilies whole.
  • 3
    Simmer for 20 minutes, tasting often until it reaches your desired spiciness then remove the chilis and discard. Stir in the heavy cream. Then add the cheese and parsley. Taste and adjust for salt and Pepper
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