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–+ servings
how to make a Mexican corn soup recipe

Mexican Sweet Corn Soup

If you want to try new, exciting soup recipes, this Mexican sweet corn soup is exactly what you need! It has a subtle spiciness and it's full of flavors!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Choose Serving Size 6

Ingredients 

  • 4 Tbsp olive oil
  • 1 onion chopped
  • 1 jalapeno minced
  • 1 tomato peeled and diced
  • 3 cloves garlic crushed
  • 2 Tbsp tapioca flour or corn starch
  • 2 Tbsp ground cumin
  • 4 cups vegetable broth or water
  • 5 cups sweet corn frozen
  • 1 Tbsp coconut sugar
  • 1 Tsp salt
  • ½ Tsp black pepper
  • 2 cups coconut milk canned

For topping:

  • 3 Tbsp cilantro fresh, chopped
  • 1 jalapeno sliced
  • 1 cup cream cheese vegan or normal - optional

Vegan bacon:

  • ½ block extra firm tofu smoked, sliced into strips
  • 1 Tbsp olive oil
  • 1 Tsp smoked paprika

Instructions

  • Heat the olive oil in a large saucepan over medium heat.
  • Add onions, jalapeno, garlic, and cook, stirring occasionally for about 5 minutes, until the onion is translucent.
  • Add tapioca flour and cumin, stir to combine.
  • Add the diced tomato and cook for about 2 more minutes.
  • Add corn and pour into the veggie broth.
  • Add salt, pepper and coconut sugar.
  • Stir well to combine all the ingredients.
  • Simmer for about 7 minutes.
  • Add coconut milk, stir to combine, cover and let it sit.
  • Meanwhile, prepare your bacon.
  • In a skillet over medium heat, add olive oil. Add the sliced tofu and paprika. Cook, stirring occasionally, for about 8 minutes, or until the tofu pieces are crispy and golden.
  • Serve the corn soup with chopped cilantro, jalapenos, vegan cream cheese and tofu bacon on top.