Real Recipes From Real Home Cooks ®

mexican corn soup

(5 ratings)
Blue Ribbon Recipe by
Wanda Grundmann
Kenner, LA

So quick. So easy. So delicious. Nuff said! Be prepared to hear a lot of "mmmm's" at the dinner table.

Blue Ribbon Recipe

Thick, creamy, and full of flavor, this is a unique tortilla soup. There isn't much meat in it but it's 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.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 40 Min
method Stove Top

Ingredients For mexican corn soup

  • 2 Tbsp
  • 1/2 md
    green bell pepper, chopped
  • 2 stalk
    celery, chopped
  • 1/2 lb
    ground beef
  • 1 tsp
    finely chopped jalepeno (I used the kind for nachos)
  • 1-2 pinch
    red pepper flakes according to amount of heat you want
  • 1 pkg
    taco seasoning mix (1.25 oz)
  • 1/2 tsp
    garlic powder
  • 1 tsp
  • 1/4 tsp
  • 1 box
    chicken broth, low salt (32 oz)
  • 1 can
    creamed corn (14.5 oz)
  • 1 can
    cream of chicken soup (10.5 oz)
  • 1 1/4 c
    milk (1 soup can full)
  • 3
    green onions, chopped
  • 1 tsp
    fresh cilantro chopped fine
  • 6
    corn tortillas (plus 5 for garnish)
  • 1 Tbsp
    sour cream
  • 1 Tbsp
    chunky salsa
  • diced avacado
  • Mexican blend shredded cheese
  • thin strips of corn tortillas fried crispy

How To Make mexican corn soup

Test Kitchen Tips
To make things a bit easier we did not fry our own tortilla strips. We bought already made tortilla strips in the salad section of the supermarket.
  • Sauteeing the bell pepper and celery.
    Heat the oil in a 5 quart pot and saute the bell pepper and celery for about 5 minutes to soften.
  • Ground meat, jalapeno peppers, taco seasoning, garlic powder, cumin, and cinnamon added.
    Add the ground meat, jalapeno peppers, taco seasoning, garlic powder, cumin, and cinnamon, and saute until the meat is browned (about 5 more minutes).
  • Adding chicken stock.
    Add the chicken broth. Cover and simmer for about 10 minutes.
  • Creamed corn, cream of chicken soup, milk, green onion, and cilantro added.
    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).
  • Corn tortillas added to the soup.
    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.
  • A spoonful of Mexican Corn Soup.
    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.