Overhead shot of 2 bowl of corn soup with garnish and 2 spoons.

Mexican Corn Soup Recipe

Tasty Mexican Corn Soup recipe full of flavors with a hint of spiciness and made with almond milk. A perfect dish to serve during lunch or as an appetizer.


  • 4 tbsp butter
  • 1 small white onion chopped
  • 0.5 jalapeño minced
  • 5 cloves garlic minced
  • 3 tbsp flour
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 4 cups chicken stock
  • 6 cups frozen corn kernels
  • 1 tbsp sugar
  • 2 tsp salt
  • 1.5 cups almond milk
  • 1 cup chopped cilantro + extra for garnish
  • 1 cup turkey bacon cooked and crumbled garnish
  • 0.5 cup crumbled Mexican white cheese garnish
  • 1 jalapeño sliced garnish


  1. Melt the butter in a large saucepan over medium-high. Add in the onions, minced jalapeno, and sauté for about 5 minutes. Add the garlic and cook for 1 more minute. Add the flour, cumin, chili powder, stir and cook for 1-2 minutes. Add the chicken stock and whisk until smooth and all clumps are gone. Then, bring to a boil. 

  2. Add in the corn, sugar, and salt. Once it starts boiling again, reduce the heat to low and simmer for 10 minutes. Stir in the almond milk and cilantro. 

  3. Serve the soup and garnish with bacon, white Mexican cheese, and jalapeno slices.