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–+ servings
Corn Poblano Soup Photo

Mexican Corn Soup Recipe

Urvashee Patel
This corn soup recipe calls for some spice. We hope you're ready!
4 from 35 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine Mexican
Servings 6 1 bowl
Calories 152 kcal

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

Instructions
 

  • Heat olive oil over medium heat in a large pot. Add cumin, and fry for 30 seconds.
  • Add the onions, garlic, and poblano peppers and sauté for 5 minutes or until onions are softened.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Calories: 152kcalCarbohydrates: 20gProtein: 3gFat: 14gSaturated Fat: 2gSodium: 68mgFiber: 1gSugar: 3g
Keyword Corn, Freezer Meals, Healthy, Mexican, Simmering, Soups, Vegetarian
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