Mexican Corn Soup

A couple of years ago I bought several cans of Creamed Style Corn versus the normal canned corn. So I asked on Instagram for any recipes to use up the cans so they wouldn’t go to waste. Well that might have been the best mistake I’ve ever made, because I was given this recipe and it quickly became my family’s favorite soup!

The reason I love this soup is that it’s not overly spicy. I would say it’s more “sweet” than spicy because of the corn. So that makes it a quick favorite for the kids. But also it’s not your normal canned taco soup recipe but just as easy! It’s the perfect soup!


  • 1-2 chicken breast, diced
  • 1 onion, diced
  • 2 tsp crushed garlic
  • 4 tsp chicken broth/base (I use the powdered kind)
  • 1 1/2 cup hot water
  • 1 1/2 tsp cumin
  • 4 cups milk (I’ll do a combination of milk and cream)
  • 4 cups cheddar cheese, shredded
  • 2 (14oz) cans of creamed style corn
  • 1 (7oz) can of green chilies
  • 2 cans petite diced tomatoes


  1. In a large pot, add chicken and onions with a 2 TBS butter or oil. Stir until chicken is cooked.
  2. Add hot water, garlic, chicken base and cumin to the pot. Stir until mixed then heat until boiling. Cover and turn down heat to a simmer for 10 minutes.
  3. Add milk, cheese, corn, chilies, and tomatoes. Cook over medium heat until cheese has melted and soup is hot.
  4. Remove from heat and serve with cilantro, cheese and chips! Enjoy!

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