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Sopa De Maiz (Mexican Corn Soup)

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“For your next Mexican-themed dinner or party.”
1hr 20mins

Ingredients Nutrition


  1. Combine the corn, onion, garlic, and 1 cup of the stock; process in batches in a food processor until smooth.
  2. In a big soup pot over med heat; melt the butter.
  3. Add in corn mixture, cumin, salt, and white pepper.
  4. Simmer, covered, for 5 minutes.
  5. Add in buttermilk and 1 1/2 cups more stock; bring to a boil.
  6. Add in chiles, Tabasco, chicken, tomato, and cilantro.
  7. Lower heat to med-low; simmer, uncovered, for 30 minutes.
  8. Add in remaining 1/2 cup stock if soup is too thick.
  9. Serve in individual bowls topped with a few broken tortilla pieces; pass around the additional toppings.
  10. Note: to crisp corn tortillas: preheat oven to 400°; brush or lightly spray both sides of tortillas with vegetable oil; stack 4 tortillas together; with a sharp knife, cut into 1/2-inch strips; place strips in a single layer on a baking sheet and bake for 3-4 minutes; sprinkle with salt or other seasonings; tortillas can also be fried in oil or grilled on a grill or griddle until crisp.

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