Mexican Tomato & Corn Soup

Enjoy the vibrant flavors and nutritious benefits of this Mexican Tomato & Corn Soup—a perfect blend of health and taste!

489 Ratings
775
209 made it
Image of Mexican Tomato & Corn Soup Recipe
30 Mins
Prep:15 Mins
Cook:15 Mins

1 bowl

For 4 people

Difficulty

Average

Taste

Spicy

Health Benefits

Rich in Antioxidants: Tomatoes and sweet corn are high in antioxidants that help protect the body from oxidative stress.

Supports Digestive Health: High fiber content aids in digestion and promotes gut health.

Boosts Immunity: Tomatoes and coriander are rich in vitamins and minerals that support a healthy immune system.

Heart Health: The fiber, potassium, and antioxidants in this soup contribute to heart health.

Low in Calories: A great option for a filling, low-calorie meal.

150 kcal

in 360g

Protein:

6g

Fats:

5.2g

Carbs:

24g

Cholesterol:

0mg

Sodium, Na:

340mg

Potassium, K:

400mg

Dive into a bowl of Mexican Tomato & Corn Soup, a delightful blend of fresh tomatoes, sweet corn, and hearty kidney beans. This soup is not only rich in flavors but also packed with nutrients that make it a wholesome choice for any meal. Perfect for a light lunch or dinner, this vibrant soup is topped with crunchy nachos, zesty salsa, and a sprinkle of cheese for a touch of indulgence.

Ingredients

4

13 pieces Tomatoes

2 pieces Onions

3 pieces Spicy green chilies

1 tablespoon Lemon juice

2 tbsp Olive oil

Salt as per taste

1 pinch Black pepper powder

2 tbsp Fresh coriander

1 tablespoon Oil

half cup Chopped onions

2 tbsp Chopped garlic

1 tablespoon Red chili powder

0 tablespoon Coriander powder

0 tablespoon Jeera powder

Water as required as per needed

1 teaspoon Oregano

1 tablespoon Finely chopped coriander stems

2 pieces Chopped green chilies

half cup Sweet corn

half cup Boiled rajma

three quarters liter Vegetable stock / water

1 teaspoon Sugar

1 piece Lemon Juice

Fresh coriander as per needed

Tips

Blend the soup after cooking and return it to the pot for a creamy texture.

Modify the amount of green chilies and red chili powder based on your heat preference.

Directions

Combine chopped tomatoes, onions, green chilies, lemon juice, olive oil, salt, black pepper, and fresh coriander in a mixing bowl. Mix well and refrigerate until ready to serve.

Wash and quarter the tomatoes. Blend them into a fine purée in a grinding jar.

Heat oil in a wok or stock pot over medium heat. Add chopped onions and cook until translucent.

Add chopped garlic and sauté for 2-3 minutes.

Lower the heat and add red chili powder, coriander powder, and jeera powder. Cook for 2-3 minutes, adding hot water if necessary to prevent burning.

Strain the tomato purée and add it to the wok. If you prefer a chunky soup, you can skip straining.

Season with salt, black pepper, and oregano (if using). Stir well and cook for 1-2 minutes.

Add finely chopped coriander stems and green chilies, stir, and cover. Cook on medium flame for 5 minutes.

Incorporate sweet corn, boiled rajma, and vegetable stock. Adjust the quantity of stock to your desired soup thickness.

Taste and adjust seasoning. Add sugar to balance the tanginess of the tomatoes. Stir and cook for 7-8 minutes on medium flame.

Add lemon juice and fresh coriander. Your soup is ready!

Ladle the hot soup into bowls. Top with crushed nachos, a dollop of salsa, and a sprinkle of cheese. Garnish with fresh coriander leaves. Serve immediately.

Notes

Individuals with a tomato allergy or sensitivity should avoid this recipe.

Those on a low-sodium diet may need to adjust the amount of added salt and use low-sodium vegetable stock.

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Know more about Mexican Tomato & Corn Soup

A typical serving 1 bowl of Mexican Tomato & Corn Soup (360 grams) contains approximately 150 calories. The calorie count may vary based on the type and amount of ingredients used during preparation. It may vary based on your ingredients, cooking method or preparation.

The amount of fat in Mexican Tomato & Corn Soup depends on the ingredients and preparation method. On average, one serving 1 bowl (360 grams) of Mexican Tomato & Corn Soup contains approximately 5.2 grams of fat. You can reduce the fat content by using less oil or substituting with a healthier oil option. Want a low-fat version of Mexican Tomato & Corn Soup? Check out Nutribit App for healthier tweaks and nutritional breakdowns!

The protein content in Mexican Tomato & Corn Soup depends on the recipe and serving size. On average, 1 bowl of Mexican Tomato & Corn Soup (about 360 grams) contains approximately 6 grams of protein. If you're customizing your Mexican Tomato & Corn Soup, consider adding ingredients with higher protein content.

The amount of sugar in an Mexican Tomato & Corn Soup varies depending on the recipe and serving size. On average, 1 bowl (about 360 grams) contains about 9 grams of sugar. If you're looking to reduce sugar, try using less sweetener or opting for natural alternatives like honey or maple syrup in moderation. Want a healthier twist? Download Nutribit app for healthy alternatives or to track your calories.

The number of carbs in Mexican Tomato & Corn Soup depends on the serving size and the recipe used. On average, 1 bowl (about 360 grams) contains about 24 grams of carbohydrates.

Mexican Tomato & Corn Soup contains approximately 4 grams of fiber in 1 bowl (about 360 grams). The exact amount depends on the ingredients, quantity and preparation. Want a healthier twist? Opt for a whole-grain options to boost fiber content!

Absolutely! Making Mexican Tomato & Corn Soup is easier than you might think, especially with a simple step-by-step provided in the Nutribit recipe. Whether you're a beginner or a seasoned baker, you can make a delicious Mexican Tomato & Corn Soup with a few basic ingredients. Want to make it even easier? Try prepping the filling in advance or using a food processor for the crust. With just a little effort, you’ll have Mexican Tomato & Corn Soup that’s perfect for any occasion!

Making a Mexican Tomato & Corn Soup typically takes around 30 Mins.

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