Mexican Corn Soup Recipe

Name: Mexican Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 12 green bell pepper, chopped; 2 stalks celery, chopped; 12 lb ground beef; 1 teaspoon jalapeno, finely chopped; 1 pinch red pepper flakes; 1 (1 1/4 ounce) package taco seasoning mix; ½ teaspoon garlic powder; 1 teaspoon cumin; ¼ teaspoon cinnamon; 1 (32 ounce) box chicken broth, low salt; 1 (14 1/2 ounce) can creamed corn; 1 (10 1/2 ounce) can cream of chicken soup; 1 ¼ cups milk (1 soup can full); 3 green onions, chopped; 1 teaspoon fresh cilantro, chopped fine; 6 corn tortillas, plus; 5 corn tortillas, for garnish; 1 tablespoon sour cream; 1 tablespoon chunky salsa; diced avocado; shredded Mexican blend cheese; corn tortilla strips, fried crispy

Servings: persons

2 tablespoons oil
12 green bell pepper, chopped
2 stalks celery, chopped
12 lb ground beef
1 teaspoon jalapeno, finely chopped
1 pinch red pepper flakes
1 (1 1/4 ounce) package taco seasoning mix
½ teaspoon garlic powder
1 teaspoon cumin
¼ teaspoon cinnamon
1 (32 ounce) box chicken broth, low salt
1 (14 1/2 ounce) can creamed corn
1 (10 1/2 ounce) can cream of chicken soup
1 ¼ cups milk (1 soup can full)
3 green onions, chopped
1 teaspoon fresh cilantro, chopped fine
6 corn tortillas, plus
5 corn tortillas, for garnish
1 tablespoon sour cream
1 tablespoon chunky salsa
diced avocado
shredded Mexican blend cheese
corn tortilla strips, fried crispy

1
Heat the oil in a 5 quart pot and saute the bell pepper and celery for about 5 minutes to soften.
2
Add the ground meat, jalepeno peppers, taco.
3
Add the chicken broth.
4
Cover and simmer for about 10 minutes then add the creamed corn, cream of chicken soup, milk, green onion and cilantro.
5
Add a pinch of red pepper flakes (more if you want it spicier).
6
Place 6 corn tortillas in a stack and cut them into 1/2 to 1 inch squares.
7
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 .
8
Serve and enjoy with any or all of the suggested garnishes.
9
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.
10
Drain on paper towels.
11
Then just add as much as you want to each serving.
12
Of all the garnishes you will definitely want a spoon of sour cream in each serving.

4127

kcal

Calories

297

Fat

Carbs

263

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 tablespoons oil, 12 green bell pepper, chopped, 2 stalks celery, chopped, 12 lb ground beef, and more.

Yes, Mexican Corn Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Corn Soup

How did you like this recipe?

Frequently Asked Questions