mexican corn soup

Name: Mexican Corn Soup
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 cup(s) corn kernels fresh or frozen; 2 large tomatoes roughly chopped; 4 cup(s) chicken stock; 1 tablespoon(s) mexican oregano; 2 large dried guajillo chilies; 1 small onion diced; 4 clove(s) garlic minced; 1 cup(s) heavy cream; 1 cup(s) crumbled queso fresco; 1/4 cup(s) fresh parsley chopped; salt and pepper

10 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Dec 29, 2019

Delicious soup for corn lovers. Great for meatless Mondays

Rate

prep time 10 Min

cook time 20 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

3 cups corn kernels fresh or frozen
2 large tomatoes roughly chopped
4 cups chicken stock
1 tablespoon mexican oregano
2 large dried guajillo chilies
1 small onion diced
4 cloves garlic minced
1 cup heavy cream
1 cup crumbled queso fresco
1/4 cup fresh parsley chopped
salt and pepper

How To Make mexican corn soup

Step 1

Place half the corn kernels to a food processor. Add the tomatoes, 2 cups of the chicken stock, and oregano. Process until well incorporated. Set aside

Step 2

In a large pot over med high heat add a little oil. Saute the onions until translucent then add the garlic. cook 30 seconds. Add the tomato corn puree and the remaining chicken stock. Bring to a boil. Add the remaining corn. Add the dried chilies whole.
Step 3

Simmer for 20 minutes, tasting often until it reaches your desired spiciness then remove the chilis and discard. Stir in the heavy cream. Then add the cheese and parsley. Taste and adjust for salt and Pepper
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