Chili Corn Soup


  • Makes5 to 5 servings

Pack a small container of shredded cheese to sprinkle into the soup at lunchtime.


  • 1 tbsp olive oil, or vegetable oil

  • 1 medium onion, chopped

  • 1 garlic clove, minced

  • 1 tbsp Mexican chili powder

  • 1 tsp crumbled dried oregano

  • 2 cups chicken broth, or vegetable broth

  • 1 796-mL can diced tomatoes

  • 1 540-mL can kidney beans, drained and rinsed

  • 1 cup frozen corn niblets

  • salt, to taste

  • black pepper, to taste


  • In a medium saucepan, heat the oil over medium-low heat. Add the onion and cook, stirring, for about 3 minutes or until just beginning to soften. Add the garlic, chili powder and oregano, and continue cooking, stirring often, for another 2 to 3 minutes or until the onion is tender. Add the broth, tomatoes (with all the juice from the can), beans and corn. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium and continue to cook, stirring once in a while, for 10 to 15 minutes or until the flavours are blended. Season to taste with salt and pepper.

  • To ensure the soup stays warm, use a good quality stainless steel or glass-lined Thermos, and rinse it well with hot water before filling.

  • Leftovers can be refrigerated or frozen to use another time. For convenience, freeze single-serving portions you can defrost and serve whenever you like.

This article was originally published on Sep 01, 2008

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