This Mexican corn soup recipe has all the sweetness of corn with a little bit of poblano spice. It’s the perfect combination.
The area where my husband and I grew up has this great Mexican restaurant that has been around forever.
My husband’s family would always rave about their corn soup. One day, being vegetarians, we decided to question the waiter about the type of broth they used.
It took him a while to find the answer and there seemed to be some back and forth about the matter that made us all uncomfortable.
It’s vegetarian. No, sorry it’s chicken stock. The next time we went we asked again. It’s vegetarian. Frustrated and confused, we kind of just stopped ordering it at that point.
So, I decided I was going to try to make my own vegetarian corn soup at home.
The restaurant corn soup was a bit bland for my taste so I spiced it up a bit. My version is simple to make, definitely vegetarian, husband approved, and personally, I like it better.
The addition of poblanos gives it a nice flavor without adding too much heat. It also turns out creamy from blending the corn, so there’s no additional fat added by cream or butter.
You can always make things spicier by using other peppers for some of the poblanos, such as jalapeños, serranos, or habañero. Or to add smoky flavor, try chipotles in adobo sauce. Add a small bit at a time, as they can be very hot!
If you’re looking for a low fat tasty soup or an accompaniment to go with your tostadas, enchilada casserole or other favorite Mexican dish, then look no further. This spicy Mexican corn soup is for you.
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