Veggie Mexican Corn Soup Recipes
EASY VEGETARIAN CORN CHOWDER
Creamed corn, whole kernel corn, half-and-half and milk go into this quick corn chowder made with vegetable broth.
Provided by Annette Hartman
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.
- Stir in creamed corn, corn, carrot, half-and-half, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.
Nutrition Facts : Calories 390.4 calories, Carbohydrate 55.9 g, Cholesterol 46.1 mg, Fat 18 g, Fiber 4.4 g, Protein 8.6 g, SaturatedFat 10.5 g, Sodium 1064.8 mg, Sugar 11.4 g
MEXICAN BLACK BEAN AND CORN SOUP
Make and share this Mexican Black Bean and Corn Soup recipe from Food.com.
Provided by lrkozdron
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, sauté the onion, celery, carrots and garlic in 1 cup of vegetable broth over medium heat for 6-7 minutes. Add chipotle chili powder, roasted cumin, and black pepper and cook for another minute or two. Stir in the remaining vegetable broth, 4 cups (or 2.5 cans) of beans, and sweet corn. Turn to high heat and bring to a boil.
- Add remaining 3 cups (or 1.5 cans) of beans and crushed tomatoes to a Vitamix or blender and process until smooth. Stir into soup when boiling, reduce heat to medium, and simmer for 15 minutes until beans and vegetables are done to your desired tenderness.
- Taste test. Add Herbamare or salt to taste and lime juice.
- Serve in bowls and garnish with fresh chopped cilantro.
Nutrition Facts : Calories 524.5, Fat 23.7, SaturatedFat 1.8, Sodium 985.3, Carbohydrate 78.9, Fiber 16.1, Sugar 11.8, Protein 22.9
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