Tex-Mex Corn Soup

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Servings: 8 Difficulty: Intermediate
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A quick and creamy Tex-Mex soup featuring sweet corn, peppers, and a hint of spice.
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This Tex-Mex Corn Soup is a comforting, hearty bowl that comes together in under twenty minutes. The base relies on sautéed onions and sweet red peppers, which add a fresh, vibrant crunch before being softened in savory chicken broth. Creamed corn and whole kernel corn provide a rich, velvety texture and natural sweetness, balanced perfectly by a kick of red pepper flakes. It is an ideal weeknight dinner option or a satisfying side dish for tacos. Simple to prepare with pantry staples, this soup offers a warm, aromatic experience that highlights the natural flavors of corn and peppers without unnecessary complexity.

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Tex-Mex Corn Soup

Author: chefs-mate Cooking Method: , Cuisine: , Courses:
Difficulty: Intermediate
Servings: 8 Calories: 993.4

Description

This Tex-Mex Corn Soup is a comforting, hearty bowl that comes together in under twenty minutes. The base relies on saut&# 195;©ed onions and sweet red peppers, which add a fresh, vibrant crunch before being softened in savory chicken broth. Creamed corn and whole kernel corn provide a rich, velvety texture and natural sweetness, balanced perfectly by a kick of red pepper flakes. It is an ideal weeknight dinner option or a satisfying side dish for tacos. Simple to prepare with pantry staples, this soup offers a warm, aromatic experience that highlights the natural flavors of corn and peppers without unnecessary complexity.

Ingredients

Directions

  1. Melt margarine in a large saucepan over medium heat.
  2. Add chopped onion, sweet red pepper, and red pepper flakes. Sauté until vegetables are tender, stirring occasionally, about 5 minutes.
  3. Pour in chicken broth and scrape any browned bits from the bottom of the pan.
  4. Stir in the creamed corn and whole kernel corn (including their liquids).
  5. Bring the mixture to a simmer and cook for 5-10 minutes until heated through.
  6. Season with salt and white pepper to taste.
  7. Serve immediately while hot.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 993.4kcal
% Daily Value *
Total Fat 37.6g58%
Saturated Fat 9.6g48%
Cholesterol 213.6mg72%
Sodium 302.6mg13%
Total Carbohydrate 87.9g30%
Dietary Fiber 12.2g49%
Sugars 17.4g
Protein 80.2g161%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian version, substitute vegetable broth for chicken broth.

Adjust the amount of red pepper flakes based on your preferred heat level.

This soup thickens as it cools. You can add a splash of water or broth when reheating to reach desired consistency.

Garnish with fresh cilantro, a squeeze of lime, or a dollop of sour cream for extra flavor.

Keywords: corn soup, tex-mex, creamy corn, quick soup, pepper flakes, chicken broth, red pepper, onion, comfort food, weeknight dinner, vegetarian option, warm soup, easy recipe, pantry staples, mexican inspired
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