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Tex-Mex Corn Soup

Tex-Mex Corn Soup recipe image
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.
Cooking Method: ,
Cuisine: ,
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 993.4
Dietary: Diabetic, Gluten-free
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
  • 1 tablespoon Margarine
  • 1/2 cup Onion; chopped
  • 1 cup Sweet red pepper
  • 1 teaspoon Red pepper flakes;
  • 4 cup Chicken broth
  • 17 ounce Creamed corn; included
  • 16 ounce Whole kernel corn; including liquid
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground white pepper; fresh
Directions
  1. 1
    Melt margarine in a large saucepan over medium heat.
  2. 2
    Add chopped onion, sweet red pepper, and red pepper flakes. Sauté until vegetables are tender, stirring occasionally, about 5 minutes.
  3. 3
    Pour in chicken broth and scrape any browned bits from the bottom of the pan.
  4. 4
    Stir in the creamed corn and whole kernel corn (including their liquids).
  5. 5
    Bring the mixture to a simmer and cook for 5-10 minutes until heated through.
  6. 6
    Season with salt and white pepper to taste.
  7. 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
Read it online: https://www.chefs-mate.com/recipe/tex-mex-corn-soup/