Dairy-Free Mexican Corn Soup

This creamy Mexican Corn Soup is packed full of fresh ingredients and a blend of delicious spices. Dairy-free, low in calories, and ready in 30 minutes, it’s a satisfying soup the whole family will love!

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INGREDIENTS

Step-by-step instructions!

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Cut the onion, potato, and trim the corn kernels off the 5 ears of corn. Heat the oil in a large pot over medium heat. Add the onion and garlic, sauté for 5 minutes until the onion is translucent.

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Add the potato and broth, bring to a boil and cook until the potatoes are very soft – about 10 minutes.

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Then add the fresh corn and cook through for a couple minutes more.

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Add a bit more vegetable broth if your creamy corn soup looks too thick. Add all of your spices (cumin, chili powder, cayenne, black pepper).

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Puree with an immersion/hand blender, or with a regular blender/food processor.

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If you are using a stand blender, it’s best to blend the soup in batches.

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Swipe up for full recipe!

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