Sopa De Maiz Mexican Corn Soup
Warm, comforting, and packed with flavor, Sopa De Maiz Mexican Corn Soup is a velvety delight that brings the vibrant taste of Mexico to your table. Made with sweet corn kernels, aromatic sautéed onions, and a touch of garlic, this creamy corn soup is gently spiced with cumin and black pepper for a subtle kick. Its rich, smooth texture is achieved by blending a portion of the soup while leaving some chunks for added depth, making every spoonful irresistibly hearty. Choose chicken broth or vegetable broth to suit your dietary preferences, and finish with a splash of milk or heavy cream for a luscious finish. Garnished with fresh cilantro and served with zesty lime wedges, this easy-to-make soup is perfect as a cozy appetizer or a light main course. Ready in just 35 minutes, it’s a delicious way to celebrate the simplicity and bold flavors of Mexican cuisine!
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Recipe Information
Ingredients
- 4 cups fresh corn kernels (or frozen, thawed)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 cup whole milk (or heavy cream for a richer texture)
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons ground cumin
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
- 4 wedges lime wedges (optional, for serving)
Instructions
Melt the butter in a large pot over medium heat.
Sauté the onion in the butter until translucent, about 4-5 minutes.
Add the minced garlic and cook for about 1 minute, stirring frequently to avoid burning.
Stir in the corn kernels, seasoning with salt, pepper, and ground cumin. Cook for 2-3 minutes to allow the flavors to meld.
Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat and simmer for 10 minutes.
Remove the pot from the heat and let it cool slightly. Transfer about 3/4 of the soup mixture to a blender and puree until smooth. Be careful when blending hot liquids—blend in batches if needed.
Return the blended soup to the pot and stir to combine with the remaining chunky soup for a creamy yet textured consistency.
Add the milk (or heavy cream) and heat over low heat, stirring occasionally, until warmed through. Do not let it boil.
Taste the soup and adjust seasonings as needed.
Ladle the soup into bowls and garnish with chopped cilantro, if desired. Serve with lime wedges on the side for a bright, tangy kick.
Nutrition Facts
Calories |
1015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 6028 mg | 262% | |
| Total Carbohydrate | 203.6 g | 74% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 72.1 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 420 mg | 32% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3225 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
