Mexican Corn Soup

Wanda Grundmann


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

Blue Ribbon Recipe

This is a good creamy soup has just the right amount of heat in it. The spices and peppers are just right. This would be a great dinner alongside a lovely salad. The Test Kitchen


★★★★★ 4 votes

10 Min
40 Min
Stove Top


  • 2 Tbsp
  • 1/2 medium
    green bell pepper chopped
  • 2 stalk(s)
    celery chopped
  • 1/2 lb
    ground beef
  • 1 tsp
    finely chopped jalepeno (i used the kind for nachos)
  • 1 or 2 pinch
    red pepper flakes according to amount of heat you want
  • 1 1.25 oz pkg
    taco seasoning mix
  • 1/2 tsp
    garlic powder
  • 1 tsp
  • 1/4 tsp
  • 1 32oz box
    chicken broth, low salt
  • 1 14.5 oz can(s)
    creamed corn
  • 1 10.5 oz can(s)
    cream of chicken soup
  • 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


  1. 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, jalepeno peppers, taco seasoning, garlic powder, cumin, and cinnamon and saute until the meat is browned (about 5 more minutes).
  2. 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)
  3. 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 soup from scorching .
  4. 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.

Printable Recipe Card

About Mexican Corn Soup

Course/Dish: Other Soups
Main Ingredient: Beef
Regional Style: Mexican
Collection: Soup's On!
Other Tag: Quick & Easy

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