Hello friends, Veggie Mexican Corn Soup How has winter been for you? For us, it’s still going. But no complains. I enjoy every weather, so why not winters. I take full advantage of this weather by curling up in a blanket and enjoying my favorite winter comfort foods. So, what’s your favorite comfort food? In winters, I find myself drawn more towards a steaming hot bowl of soup for dinner. Whether it’s a creamy soup, broth, or stews; anything that is flavorful and homemade is comfort food for me. Pair it with your favorite bread and its a filling meal by itself.
How to make Veggie Mexican Corn Soup?
Veggie Mexican Corn Soup is made up of 3 main elements –
Base – building block (base) for this soup is cream of corn and tomatoes. Protein – a serving of this soup delivers a solid protein punch. For extra protein, feel free to add extra protein in the form of tofu, paneer or meat. Flavorings – the secret ingredient salsa adds a great spicy kick and flavor.
This soup is fully customizable. Simply saute onion-garlic, add tomatoes, cream of corn and pulse. Feel free to play with the amounts of garlic, chilies, and cumin based on your taste buds. In 30 minutes, a robust and flavorful soup is ready to be sipped on.
Highlights!
This delicious bowl of soup –
is loaded with goodnesscomes together in 30 minutesrequires just 10 basic ingredientsis vegancomfortinghearty andfiling!
Can be gluten-free too, if you skip the tortilla chips. A great way to add nutrition and fiber to your diet.
Can you freeze this soup?
Yes, of course! This is a perfect make-ahead soup and just like other soups, this soup freezes beautifully. So, make a big batch of this soup and freeze in portions. It stays well for 2-3 days in the fridge and for 2 months in the freezer. Bundle up and pass around the bowl of warm soup… Nothing beat that. 🙂 Grab your spoon and let’s dive in!! Let me know in the comments if you try this recipe. If you have any questions, I would be happy to answer them.
