Mexican Corn Soup Recipe @pinch

Thick, creamy, and full of flavor, this is a unique tortilla soup. There isn't much meat in it but It is 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. So quick. So easy. So delicious. Nuff said! Be prepared to hear a lot of mmmm's at the dinner table.

mexican corn soup
Prep time: Cook time:
Recipe Cuisine: Mexican Recipe Category: Other Soups Yield: 6 Servings
Ingredients :
  • 2 tablespoon(s) oil
  • 1/2 medium green bell pepper, chopped
  • 2 stalk(s) celery, chopped
  • 1/2 pound(s) ground beef
  • 1 teaspoon(s) finely chopped jalepeno (I used the kind for nachos)
  • 1-2 pinch(es) red pepper flakes according to amount of heat you want
  • 1 package(s) taco seasoning mix (1.25 oz)
  • 1/2 teaspoon(s) garlic powder
  • 1 teaspoon(s) cumin
  • 1/4 teaspoon(s) cinnamon
  • 1 box(es) chicken broth, low salt (32 oz)
  • 1 can(s) creamed corn (14.5 oz)
  • 1 can(s) cream of chicken soup (10.5 oz)
  • 1 1/4 cup(s) milk (1 soup can full)
  • 3 - green onions, chopped
  • 1 teaspoon(s) fresh cilantro chopped fine
  • 6 - corn tortillas (plus 5 for garnish)
  • 1 tablespoon(s) sour cream
  • 1 tablespoon(s) chunky salsa
  • - diced avacado
  • - Mexican blend shredded cheese
  • - thin strips of corn tortillas fried crispy
Intructions :
  • Heat the oil in a 5 quart pot and saute the bell pepper and celery for about 5 minutes to soften
  • Add the ground meat, jalapeno peppers, taco seasoning, garlic powder, cumin, and cinnamon, and saute until the meat is browned (about 5 more minutes)
  • Add the chicken broth. Cover and simmer for about 10 minutes
  • 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)
  • 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
  • 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.

Rated 5/5 based on 100 Reviews

Keyword : mexican-corn soup-Mexican-Other Soups

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