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Mexican Corn Soup


Create a fiesta of flavor with this simple and savory soup and make it a meal with a garden salad and thick slices of crusty bread. Top it with a traditional garnish of tortilla chips and bacon or dress it up with sliced scallions and black pepper.


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

00 minutes


6-8 servings


2  tbsp.  butter or margarine

1  bag  (16 oz) frozen HCF Sweet Corn, thawed and drained

1/4  cup  chopped onion

2  tbsp.  flour

1  can  (14 1/2 oz) chicken broth

2  cups  milk, whole or low-fat

1  cup  (4 1/2 oz) chopped green chilies

2  cups  crushed tortilla chips

1/2  cup  cooked, crumbled bacon (optional)

1  cup  (4 oz) shredded cheddar cheese


Melt butter in a medium saucepan over medium heat. Add corn ad onion; cook 3-5 minutes or until tender.

Add flour and stir until smooth. Gradually add broth and milk. Increase heat to medium-high heat and stir until mixture begins to boil.

Reduce heat to medium low heat. Add cheese, chilis, salt and pepper, taste.,Cook until cheese is melted.

Serve soup in bowls, add tortilla chips and garnish with bacon, if desired.
Nutritional Information
No Nutritional Information Available

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