Corn soup Mexican Style


I was in the mood for a flavorful chunky soup to accompany our taco dinner. Mexican style sounded good, so I winged it using stuff I have at home. It’s really an easy soup that only takes 10 minutes of preparation. And it comes out delicious. We enjoyed it so much so now we have a new keeper.

Corn soup Mexican Style


  • 2 tbs oil
  • 1 medium onion, diced
  • 2 cans sweet corn
  • 1 can diced tomatoes
  • 1 tbs chipotle pepper in adobe sauce, minced
  • 3 cups water
  • 2 tbs chicken soup powder
  • 1/2 tsp thyme
  • 1 tbs ground coriander seeds
  • Salt
  • Pepper
  • 1 cup chopped cilantro
  • Plantain/tortilla chips (optional)


  • In a large saucepan, heat the oil and sauté the onion until golden brown.
  • Add the corn including the liquid, the diced tomatoes with the juice, the chipotle, water, and spices.
  • Bring to a boil, lower the heat and cook for 20 minutes. Turn off the heat.
  • Using a hand blender, partially blend the soup, leaving almost half the content chunky.
  • Add the chopped cilantro and top with some crunchy plantain or tortilla chips before serving.

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