Creamy Mexican Corn Soup

This Creamy Mexican Corn Soup is a 1-point, Tex-Mex creation made with healthy and economical ingredients. It comes together quickly and has a subtly sweet flavor that is balanced by Mexican spices, sauteed aromatics, and creamy yogurt. 

This savory blended soup has a flavor similar to well-seasoned tortilla chips. Once you make it, you’ll find yourself preparing it again and again. It’s simple to make and pairs well with any Mexican-style meal. 

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Why You Should Try Mexican Creamy Corn Soup

This soup is incredibly satisfying and should be a staple in American cuisine. Even my picky son loves it. It’s difficult to describe the flavor accurately, but it tastes like well-seasoned, fried tortilla chips. 

The simplicity of making it is a big plus—just chop the onions, peel and crush the garlic, add spices and plenty of canned corn, cook for a few minutes, blend, and serve. The best part is that the soup is just 1 point on Weight Watchers!

Creamy Corn Soup Ingredients

• 1 teaspoon of oil, (5 ml)
• 1 large white onion, chopped (about 1 cup, 150 g)
• 4 cloves of garlic, minced (about 2 tablespoons, 20 g)
• 2 cans of corn kernels (15 oz each, 850 g total)
• 4 cups of chicken broth (960 ml)
• 1 teaspoon ground cumin (2 g)
• 1 teaspoon paprika (2 g)
• ½ teaspoon salt (3 g)
• ¼ teaspoon black pepper (1 g)
• ½ teaspoon garlic powder (1 g)
• 1 cup plain Greek yogurt (240 g)
• 1 tablespoon lime juice (optional) (15 ml)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4 servings

Serving Size: About 2 cups (520 ml)

1 WW Point Per Serving. You can view the recipe on the WW App here. (WW login required.)

How to Make This Easy Corn Soup

1. Prepare the Ingredients: Chop the white onion into small pieces. Mince the garlic cloves. Open the cans of corn and drain the liquid.
2. Sauté the Vegetables: Heat the oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent. Add the minced garlic and cook for another 2 minutes, stirring frequently to prevent burning. Add the ground cumin, paprika, salt, black pepper, and garlic powder. Stir well to combine.
3. Cook the Corn: Add the drained corn kernels to the pot. Stir well and cook for 5 minutes, allowing the corn to heat through and develop a slight char.
4. Simmer in chicken broth: Pour in broth and bring the mixture to a boil, then reduce the heat to low. Let it simmer for 10 minutes to allow the flavors to meld together.
5. Blend the Soup: Carefully transfer the soup to a blender in batches, or use an immersion blender directly in the pot. Blend until smooth and creamy.
6. Incorporate the Yogurt: Return the blended soup to the pot if using a blender. Stir in the Greek yogurt until fully incorporated. If desired, add the lime juice for a hint of citrusy brightness.
7. Adjust Seasonings: Taste the soup and adjust the seasonings as necessary, adding more salt, pepper, or spices to suit your taste.
8. Serve: Ladle the soup into bowls. Garnish with additional corn kernels, a dollop of Greek yogurt, and a sprinkle of paprika or fresh herbs if desired.

Variations and Substitutions

1. While I usually mention canned corn, frozen corn works just as well. Choose whichever is more convenient or economical for you.
2. Many blogs suggest topping the soup with plenty of queso fresco. The combination of cheese and corn is unbeatable. Use the amount of cheese that fits into your daily points allowance.
3. If you want to highlight the corn flavor even more, use vegetable broth instead of chicken broth for a milder yet still delicious taste.
4. For extra creaminess, add a can of creamed corn.
5. Add a touch of smoked paprika for a subtle smoky flavor that complements the corn.
6. Garnish with fresh herbs like cilantro or chives for a burst of freshness.

Tips and Tricks for Making Mexican Creamy Corn Soup

1. Extra Creaminess: For an even creamier texture, add a can of creamed corn along with the regular corn.
2. Garnish Ideas: Save some whole corn kernels and a bit of Greek yogurt to garnish when serving the soup.
3. Roasted Garlic: For deeper, richer flavor, roast the garlic before adding it to the soup.
4. Consistency Control: Adjust the consistency by adding more or less broth, depending on whether you prefer a thicker or thinner soup.

Blending: For a perfectly smooth texture, blend the soup in batches if necessary, and strain it if you want an extra silky finish.

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Mexican Creamy Corn Soup

Servings: 4

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

A low-point blended soup recipe with Tex-Mex roots.

Ingredients 

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• ▢ 1 teaspoon of oil, (5 ml)
• ▢ 1 large white onion, chopped (about 1 cup, 150 g)
• ▢ 4 cloves of garlic, minced (about 2 tablespoons, 20 g)
• ▢ 2 cans of corn kernels, 15 oz each, 850 g total
• ▢ 4 cups of chicken broth, 960 ml
• ▢ 1 teaspoon ground cumin, 2 g
• ▢ 1 teaspoon paprika, 2 g
• ▢ ½ teaspoon salt, 3 g
• ▢ ¼ teaspoon black pepper, 1 g
• ▢ ½ teaspoon garlic powder, 1 g
• ▢ 1 cup plain Greek yogurt, 240 g
• ▢ 1 tablespoon lime juice, optional (15 ml)

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Instructions 

• Prepare the Ingredients: Chop the white onion into small pieces. Mince the garlic cloves. Open the cans of corn and drain the liquid.
• Sauté the Vegetables: Heat the oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent. Add the minced garlic and cook for another 2 minutes, stirring frequently to prevent burning. Add the ground cumin, paprika, salt, black pepper, and garlic powder. Stir well to combine.
• Cook the Corn: Add the drained corn kernels to the pot. Stir well and cook for 5 minutes, allowing the corn to heat through and develop a slight char.
• Simmer in chicken broth: Pour in broth and bring the mixture to a boil, then reduce the heat to low. Let it simmer for 10 minutes to allow the flavors to meld together.
• Blend the Soup: Carefully transfer the soup to a blender in batches, or use an immersion blender directly in the pot. Blend until smooth and creamy.
• Incorporate the Yogurt: Return the blended soup to the pot if using a blender. Stir in the Greek yogurt until fully incorporated. If desired, add the lime juice for a hint of citrusy brightness.
• Adjust Seasonings: Taste the soup and adjust the seasonings as necessary, adding more salt, pepper, or spices to suit your taste.
• Serve: Ladle the soup into bowls. Garnish with additional corn kernels, a dollop of Greek yogurt, and a sprinkle of paprika or fresh herbs if desired.

Notes

1 WW Point per serving. 

Nutrition

Serving: 562gCalories: 73kcalCarbohydrates: 56gProtein: 17gFat: 1.5gSaturated Fat: 0.7gCholesterol: 3mgSodium: 374mgPotassium: 770mgFiber: 5.4gSugar: 3.6gCalcium: 83mgIron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup

Cuisine: tex-mex

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