The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Mexi - Allen 🌄 💤 ⏳
Mexican Corn Soup 💤 ⏳
Mexican Lasagna, aka Enchiladas 🌄 💤 ⏳
Mexican Refried Beans 🌄 💤 ⏳
Mexican Salad 🌄 💤 ⏳
Mexican Seafood Cocktail 🌄 💤 ⏳
Mexican Seasoning 🌄 💤 ⏳
Mexican Seasoning Mix 💤 ⏳
🖨 🖨
Mexican Corn Soup
Mexican Corn Soup
(Image is coming soon! HAHAH! But not REALLY soon!)
Warm your soul with this comforting Mexican corn soup that balances sweet corn kernels with the subtle heat of green chilies and aromatic spices. The unexpected addition of cinnamon creates remarkable depth, while evaporated milk provides silky texture without excessive calories. Fresh tomatoes and melted Monterey Jack cheese finish each bowl with bright color and creamy richness. This restaurant-worthy soup offers impressive nutrition with just 220 calories per serving while delivering authentic south-of-the-border flavor.
No Jump Zone
Ingredients
4 cups frozen corn kernels
1 cup low-sodium chicken broth
1/4 cup low-fat margarine
2 1/2 cups nonfat evaporated milk
1 garlic clove, minced
1 teaspoon dried oregano

(continued in the next column ↗️)

Pepper, to taste
1/2 teaspoon cinnamon
3 tablespoons chopped mild green chilies
4 ounces low-fat Monterey Jack cheese, cubed
2 medium tomatoes, diced
Fresh parsley
Directions
In a food processor, blend corn and broth for 15 seconds.
Over medium heat, simmer corn mixture in margarine in a pan for 5 minutes, stirring frequently.
Blend in milk, garlic, oregano, pepper and cinnamon and bring to a boil.
Reduce heat, add chilies and simmer another 5 minutes.
Remove soup from heat and stir in cheese until melted.
Divide diced tomatoes among serving bowls, pour soup over tomatoes and garnish with parsley.
Serve immediately.
Servings\Yield
8 servings
Nutrition Facts
Nutrition Per Serving - Calories: 190; Total Fat: 7g (Saturated Fat: 3g); Cholesterol: 15mg; Sodium: 170mg; Total Carbohydrates: 25g (Dietary Fiber: 2g, Sugars: 8g); Protein: 10g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says... Per 3/4 cup serving: 220 calories (24 percent from fat), 6.3 g total fat, 2.5 g saturated fat, 13 mg cholesterol, 277 mg sodium, 30.7 g carbohydrates, 2.5 g dietary fiber, 13.9 g protein, 596 mg potassium.
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: soups, corn, Mexican, chicken broth
🗂️ Categories: 🌮 Mexican Food, 🥣 Soups & Stews
📚 Collections: From The Ferguson Family, Cooking With "Cow" (Carol Jancsi), The TFR Cookbook
Mexican Corn Soup was added on February 01, 2009 and last updated on March 21, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
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🏛️ Founded April 13, 2006
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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