Mexican Corn and Tomato Soup


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It’s rainy and dreary today in Bangkok, and though I had something else entirely planned for dinner tonight, I could think of only one thing.  This Mexican Corn and Tomato Soup…with a side of grilled cheese.
My friend Amy made this extremely quick soup years ago on a blustery, dark-at-4:45pm, winter night in Washington D.C., and it warmed me down to my very frozen toes.
It’s not often that we get a full day of rain here in Bangkok, so when it comes along, it feels like a welcome change of pace.  I love the chance to come home, slide my feet into nice, dry socks, tuck myself into our cozy apartment with candles lit, and have something warm for dinner that necessitates very little work.  This is the perfect dinner for such a night.
It will surely be hot and sunny tomorrow, but tonight, there’s an inviting apartment, dry feet, a new episode of Top Chef Masters, and this warm bowl of soup.
Happy Thursday.

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Mexican Corn and Tomato Soup

Servings: 4


  • 2 Tbsp. olive oil
  • 1 onion, finely chopped
  • 1 sweet red or green pepper, finely chopped
  • 1 clove garlic, minced
  • 1 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 2 cups tomato juice
  • 2 15- oz cans of diced tomatoes
  • 1 15- oz can of red kidney beans, rinsed and drained
  • 2 cups sweet corn (fresh or frozen)
  • salt and pepper, to taste
  • sour cream, for serving
  • cilantro, for garnish (optional)


  • In a large soup pot over medium-high heat, combine the olive oil, onion, and red pepper. Cook, stirring continuously, until the onions begin to turn translucent, 2-3 minutes. Add the garlic, chili powder, and cumin. Stir to combine and cook until the spices become fragrant, about 1 minute.
  • Add the tomato juice and diced tomatoes (including the liquid in the cans of tomatoes) and stir to combine. Bring the soup to a low boil and reduce heat to a simmer. Add the kidney beans and sweet corn. Simmer for 5 minutes. Add salt and pepper, to taste.
  • Serve immediately, with sour cream and a sprig of cilantro.

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
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About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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1 Comment

  1. I’m absolutely making this one. I’m in soup mode as it’s turned cool here in Seattle. (We actually had a summer this year!) The ingredients look fabulous for making a flavorful and satisfying soup. I’m going to post this on my FB page. Yummy!