Mexican Corn Soup
My creamy Mexican corn soup is packed with fresh ingredients like potatoes, sweet corn, onions, veggie broth, and a blend of delicious spices. I love that it is dairy free, low in calories, and ready in 30 minutes as a comforting soup my whole family loves.
Servings: 4 servings
Calories: 128.7kcal
Ingredients
- 5 ears fresh sweet corn or 2.5 cups frozen corn
- 1 medium onion diced
- 1 tsp extra virgin olive oil
- ½ tsp salt plus more to taste
- ½ medium yukon gold potato chopped into cubes
- 2-3 cups vegetable stock the more stock you add, the thinner your soup will be
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1½ tsp chili powder
- 1 pinch cayenne pepper
- ¼ tsp ground black pepper
Instructions
- 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, saute for 5 minutes until the onion is translucent. Add the potato and broth, bring to a boil and cook until the potatoes are very soft – about 10 minutes. Then add the fresh corn and cook through for a couple minutes more.
- Add a bit more vegetable broth if your soup mixture looks too thick. Add all of your spices (cumin, chili powder, cayenne, black pepper). Then puree with an immersion/hand blender, or with a regular blender/food processor.
- Top with a variety of toppings: cilantro, tomatoes, fresh corn, crushed corn chips, avocado, or anything else you can think of! Enjoy!
Notes
- My #1 Secret Tip for this recipe is to steam and prepare fresh corn right before making the soup. When the corn is freshly cooked, it stays sweet and tender, which is key for the texture. Using corn at its freshest helps the soup taste brighter and more balanced from the first bowl to the last.
- Low-Sodium Broth: I always use low-sodium vegetable stock to keep the soup balanced and flavorful.
- Blending in Batches: If I’m using a standard blender, I blend the soup in batches to avoid spills and ensure a smooth texture.
- Mild Spice Option: I dial back the cayenne pepper and chili powder if I want a milder flavor.
- Kid-Friendly Version: I reserve a few ladles before adding spices so kids can enjoy a spice-free version.
- Extra Hearty: I sometimes add long-grain brown rice for a heartier soup. You can even puree it with the rice for a thicker, creamier texture.
- Creative Toppings: I like to get creative with toppings such as cilantro, avocado, and corn chips.
Nutrition
Calories: 128.7kcal | Carbohydrates: 26.8g | Protein: 4.1g | Fat: 2.3g | Sodium: 280.9mg | Fiber: 4.2g | Sugar: 6.2g