Pasilla Corn Soup

The secret to this hearty and satisfying soup is cooking the corncobs in the chicken broth to enhance their flavor. Make a little extra and you’ll have easy and delicious leftovers.


  • 3

    ears of corn, shucked and kernels cut off the cob or 2½ cups canned corn, drained

  • 5 cups

    low-sodium chicken broth

  • 2 tablespoons

    olive oil or unsalted butter

  • 1 small

    yellow onion, diced

  • 3/4 cup

    chopped celery

  • 2 medium-sized

    russet potatoes, peeled and diced

  • 1 cup

    HERDEZ® Roasted Pasilla Chile Mexican Cooking Sauce

  • 1 cup

    whole milk

  • Salt and freshly ground pepper

  • Freshly chopped green onions, for garnish

Print Recipe

Serves 4



  1. If using fresh corn, place chicken stock along with corncobs in large pot and bring to a simmer.  Simmer 20 minutes to extract corn flavor, then remove cobs. 

  2. Heat olive oil or butter in saucepot and add onion and celery.  Sauté, stirring often, 5 minutes.  Add potatoes and HERDEZ® Roasted Pasilla Chile Mexican Cooking Sauce and simmer 5 minutes.  Transfer potatoes and sauce to pot with chicken stock and continue to simmer 15 minutes or until potatoes are cooked through.  Add corn kernels and milk to pot, season with salt and pepper and simmer 5 minutes longer.  

  3. Serve garnished with chopped green onions.


HERDEZ® Mangos

Sliced and canned in syrup, HERDEZ® Mangos are always sweet and fresh.

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