Seasons and Suppers · by Jennifer Maloney★ 5.0 (7)
Mexican Corn Soup
NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 20%
CARBS 35G41% OF CAL
6G FIBER21G OTHER7G TOTAL SUGAR
FAT 20G55% OF CAL
6G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Mexican corn soup topped with feta, sour cream, and cilantro. Tangy and slightly spicy with sweet corn and potato undertones.
mainmexicansoup🌀 blender🍲 stockpot🍳 skilletgluten free
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups fresh sweet corn kernels (or thawed frozen corn)
- 3 Tablespoon olive oil
- 1/2 cup onion (diced)
- 1/2 cup celery (diced)
- 1 small potato (cut into 1-inch cubes)
- 4 cups chicken broth (or vegetable broth)
- 3 sprigs fresh marjoram (or 1/2 tsp. dried marjoram or substitute 1/4 tsp dried oregano leaves)
- Salt and Freshly ground black pepper
- 1 pinch cayenne
- 1/2 cup corn kernels (fresh or thawed frozen corn)
- 1/2 cup crumbled feta cheese
- 1/4 cup sour cream
- 1/4 cup chopped cilantro
- Zest from 1/2 lime
- 1/2 teaspoon chipotle chili powder (or regular chili powder)
- Lime wedges (for drizzling)
At a glance
PER SERVING · TIME 40M
CAL 17%·PRO 20%
CARBS 35G41% OF CAL
6G FIBER21G OTHER7G TOTAL SUGAR
FAT 20G55% OF CAL
6G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1516mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 576mg
- Calcium
- 146mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1516MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.