Navigating the chilly season, I’ve made a lot of soups. From a spicy moose chili to a hearty pork neck bone soup, I have explored a wide range of flavors and textures to keep us warm and satisfied during the winter season.
I was eager to experiment with something new, so I started to do some research. And guess what? I believe I’ve created an incredible recipe for soup de maiz.
Follow along to learn how to cook this delicious authentic Mexican soup that is bursting with flavor and requires minimal preparation time.
The Best Soup De Maiz Recipe
I have a love for Mexican food, everything and anything from tacos to burritos. So when I discovered this Mexican soup, I was thrilled to give it a try.
This soup can be compared to tortilla soup with its Mexican-inspired flavors and potato soup creaminess.
- Spices. I like to use a lot of spices and herbs to flavor my soups. My go-to’s are chili powder, ground cumin, dried oregano, salt, and pepper.
- Broth. I love a good creamy soup broth, and to achieve that perfect texture, I use chicken broth, heavy whipping cream, and freshly squeezed lime juice.
- Vegetables. You need frozen corn, onion, garlic, and a chunk of butter for sauteing. (You can use fresh corn, but its impossible to find it this time of year where I live)
Soup De Maiz Instructions
Step 1: Start by melting the butter, then proceed to sauté the onions until they are soft, which should take about 5-7 minutes.
Step 2: Add the garlic, chili powder, cumin and oregano, and give it a good stir to fully incorporate with the onions.
Step 3: Add the chicken broth and corn and bring it to a boil (about 10 minutes).
Step 4: Add your salt and pepper.
Step 5: Remove from heat and stir in the heaving whipping cream.
Step 6: Transfer 2½ cups of the soup to a blender and purée until smooth. Stir the puréed soup back into the pot of remaining soup.
Top tip: Puree the soup longer for a richer, creamier texture.
Step 7: Squeeze in your fresh lime juice and serve immediately.
Can I use fresh corn instead of frozen?
Yes, you sure can. Depending on the size of the corn on the cob, you need about 4 or 5 to yield the same amount as two bags of frozen corn. If you prefer freshly harvested corn this can be a great alternative.
How can I make this more filling for my family?
Adding a cup of rice is a cost-effective way to stretch the dish to feed a hungry crowd. The combination of corn with the fluffy rice creates a mouthwatering and comforting dish that will leave everyone asking for seconds.
So, whether you’re hosting a dinner party or simply looking to make a hearty meal for your family, don’t hesitate to add that cup of cooked rice to take this recipe to the next level.
Enjoy Making Soup De Maiz
This warm and comforting soup is perfect for those chilly winter days. Give my recipe a try today and share your enjoyment in the comments below.
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Soup De Maiz (Mexican Corn Soup)
- 3 Tablespoons butter
- 1 yellow onion chopped (about 1 cup)
- 3 cloves garlic minced
- 1 teaspoon each of chili powder and ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups chicken broth
- 20 oz frozen corn 2 10 oz packages
- 1 cup heavy whipping cream
- 1 tablespoon lime juice freshly squeezed
- Start by melting the butter, then proceed to sauté the onions until they are soft, which should take about 5-7 minutes.
- Add the garlic, chili powder, cumin and oregano, and give it a good stir to fully incorporate with the onions.
- Add the chicken broth and corn and bring it to a boil (about 10 minutes).
- Add your salt and pepper, then remove the pot from the heat and stir in the heaving whipping cream.
- Transfer 2½ cups of the soup to a blender and purée until smooth. Stir the puréed soup back into the pot of remaining soup.
- Squeeze in your fresh lime juice and serve immediately.