Vegetarian Mexican Corn Soup

This corn soup is warm, simple, and gently comforting.
Sweet corn creates a natural richness while vegetables build depth.
Light spices add warmth without overwhelming the flavor.
It cooks in one pot with everyday ingredients.
A nourishing bowl that fits easily into regular meals.

Olivia

Vegetarian Mexican Corn Soup

No ratings yet

Vegetarian Mexican corn soup made with sweet corn, vegetables, and mild spices for a warm and comforting meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Soup

Cuisine: Mexican

Calories: 246

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

1x2x3x?

• 2 tablespoons olive oil
• 1 onion chopped
• 2 cloves garlic minced
• 4 cups corn kernels
• 1 potato diced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh cilantro chopped
• 1 tablespoon lime juice

Equipment

5 Quart Pot

$39.95 $29.49

Buy Now

03/04/2026 09:02 am GMT

small soup pot

Cooking Instructions

 

1. Heat olive oil in a large pot over medium heat.
2. Add onion and cook until softened.
3. Stir in garlic and cook for 30 seconds.
4. Add corn, potato, vegetable broth, cumin, chili powder, salt, and black pepper.
5. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Lightly blend a portion of the soup for a thicker texture if desired.
7. Stir in lime juice and sprinkle with cilantro before serving.

Nutrition

Calories: 246kcalCarbohydrates: 40gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 2mgSodium: 1377mgPotassium: 532mgFiber: 5gSugar: 11gVitamin A: 749IUVitamin C: 17mgCalcium: 30mgIron: 1mg

Notes

Fresh or frozen corn works well.

Blend partially for a creamy texture.

Serve warm with extra lime if desired.

Tried this recipe?

Let us know how it was!