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Creamy Mexican Corn and Bean Soup Recipe

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★★★★★

4.7 from 93 reviews

This Creamy Mexican Corn and Bean Soup is a comforting blend of tender beans, sweet corn, vibrant peppers, and rich cream, seasoned with aromatic spices. Perfect for a hearty meal, it’s enhanced with shredded cheddar cheese and fresh cilantro, offering layers of flavor with a mild smoky kick from pasilla chile and jalapeno.

Ingredients

Scale

Main Soup Ingredients

  • 2 tablespoons olive oil
  • 1 15.5 oz. can pinto beans, drained
  • 1 15.5 oz. can kidney beans, drained
  • 2 cups frozen corn
  • 1/2 cup green pepper, seeded and diced
  • 1/2 cup red pepper, seeded and diced
  • 1/2 cup dried pasilla chile, seeded and chopped
  • 1 jalapeno, seeded and diced
  • 1 clove garlic, chopped
  • 2 1/2 cups chicken stock
  • 1 cup heavy cream
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1/4 tsp ground red pepper
  • Salt and pepper, to taste

Cheese and Garnishes

  • 1/4 lb cheddar cheese (about 1 cup shredded)
  • 2 tablespoons chopped cilantro
  • Sour cream, for serving (optional)
  • Shredded cheese, for serving (optional)
  • Lime wedges, for serving (optional)
  • Diced onion, for serving (optional)

Instructions

  1. Prepare ingredients: Drain the pinto and kidney beans thoroughly. Chop the garlic finely. Seed and dice the green and red peppers as well as the jalapeno pepper.
  2. Heat olive oil: On medium heat, warm a large stockpot. Once hot, add the olive oil to coat the bottom evenly.
  3. Sauté vegetables and spices: Add the frozen corn to the pot and cook for about one minute. Stir in the diced peppers, chopped garlic, and dry seasonings including cumin, onion powder, and ground red pepper. Cook for about three minutes, stirring frequently until the vegetables soften and the spices become fragrant.
  4. Add beans and stock: Stir in the drained beans and chicken stock, mixing thoroughly. Increase heat to bring the soup to a boil. Then reduce heat to medium-low and allow it to simmer gently for 15 minutes, letting the flavors meld and peppers soften.
  5. Shred cheddar cheese: While the soup simmers, shred the cheddar cheese using a box grater or microplane to make approximately one cup of shredded cheese.
  6. Add cream and cheese: Stir the heavy cream into the simmering soup. Bring back to a gentle simmer, then gradually add the shredded cheese in small batches, stirring well after each addition until the cheese melts smoothly. Stir in the chopped cilantro and taste for seasoning adjustments. Simmer for an additional 5 minutes to blend flavors.
  7. Serve: Ladle the hot soup into bowls and garnish with optional toppings such as sour cream, extra shredded cheese, lime wedges, and diced onion. Serve immediately.

Notes

  • For a vegetarian version, substitute chicken stock with vegetable broth.
  • Adjust the jalapeno quantity or omit seeds for less heat.
  • Use sharp cheddar cheese for a more pronounced cheesy flavor.
  • Can be stored in the refrigerator for up to 3 days and reheated gently on stovetop.
  • Freezes well; reheat slowly on the stove to prevent curdling.

Keywords: Mexican corn soup, creamy bean soup, pinto bean soup, kidney bean soup, creamy corn soup, cheesy Mexican soup, comforting soup recipe

Find it online: https://reemcook.com/creamy-mexican-corn-and-bean-soup-recipe/