Mexican Corn Soup Recipe - Food Fanatic
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Mexican Corn Soup Recipe

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    6 Servings

Ingredients

  • 1 1/2 tablespoons Olive Oil
  • 3/4 cup Onion, diced
  • 2-3 cloves Garlic, minced
  • 1/2 teaspoon Cumin Seeds
  • 1 cup Poblano Pepper, diced
  • 16 ounces Frozen Corn, (1 lb) fresh or frozen
  • 1/2 cup Red Bell Pepper, diced
  • 1 teaspoon Red Chili Powder
  • 1/2 teaspoon Coriander Powder
  • 1 teaspoon Ground Cumin
  • 2 1/2 cups Vegetable Broth
  • 2 tablespoons Fresh Lime Juice
  • 1/2 cup Scallion, diced
  • 1/2 cup Diced Tomatoes
  • 1/2 cup Pepper Jack Cheese, shredded

Directions

  1. Heat olive oil over medium heat in a large pot. Add cumin, and fry for 30 seconds.
  2. Add the onions, garlic, and poblano peppers and sauté for 5 minutes or until onions are softened.
  3. Add the corn and bell peppers. After a few minutes add the chili, coriander, and cumin powders and cook for another 10 minutes, stirring occasionally.
  4. Remove from the heat, add ½ cup of the broth. Transfer to a blender and blend until smooth.  Transfer back to the pot over medium heat.
  5. Add the remainder of the broth and lime juice. Reserve some of the scallions and tomatoes for garnish and add the remainder to the pot. Stir and salt to taste. Simmer for 10 minutes. 
  6. To serve, ladle in a bowl and garnish with scallions, tomatoes, and cheese. Enjoy with spicy corn tortilla chips.

Notes

My brand of chili powder is mild, so be sure to adjust the spice level according to your taste and brand of chili powder.

Corn poblano soup photo