Mexican Corn Soup
50 mins (prep 15, cooking 35)
16 ingredients
4-6 servings
This is perfect for a cold day! The cheese and sour cream make this soup delicious and if you want to make it extra special add some avocado! Recipe courtesy Ingrid Hoffmann.

Categories:  <-60-mins , beginner-cook , easy , north-american , comfort-food , mexican , taste~mood , soups-&-stews , vegetable , corn , time-to-make ,
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Serving Size (310.97 g)
Servings 4
Amount per Serving
Calories 527.97 Calories from Fat 259.83
% Daily Value *
Total Fat 28.87g 177.67%
Saturated Fat 14.31g 286.11%
Trans Fat 0.0 %
Cholesterol 225.36mg 300.48%
Sodium 911.8mg 151.97%
Total Carbohydrate 8.85g 11.81%
Dietary Fiber 1.19 g 18.96%
Sugars 2.93 g %
Protein 60.36g 482.87%
Vitamin A 1286.68IU% Vitamin C 63.51mg%
Calcium 329.62mg% Iron 7.23mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
frozen corn kernels, medium tomatoes, dried oregano, thick cut bacon, coarse salt, freshly ground black pepper, corn tortilla