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Mexican Corn Soup

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Creamy Mexican Corn Soup with roasted corn, smoky chipotle, fragrant spices, and a hint of lime. A comforting, flavorful soup perfect for cool evenings or festive dinners.

Ingredients

Scale
  • 4 cups fresh or frozen corn kernels
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 teaspoon ground cumin
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro and crumbled queso fresco for garnish

Instructions

  • 1. Heat olive oil in large pot over medium heat. Sauté onion and garlic until softened.
  • 2. Add chipotle pepper and cumin; cook 1 minute.
  • 3. Add corn kernels and vegetable broth. Bring to a boil, then simmer 15 minutes.
  • 4. Use an immersion blender to puree half the soup for a creamy texture, leaving some chunks.
  • 5. Stir in heavy cream and lime juice. Season with salt and pepper.
  • 6. Serve garnished with fresh cilantro and queso fresco.

Notes

  • Roast fresh corn for extra smoky flavor.
  • Use coconut milk for dairy-free version.
  • Add cooked chicken for heartier soup.
  • Perfect for Cinco de Mayo or fall nights.

Nutrition

Keywords: mexican corn soup, chipotle corn soup, creamy corn soup

Find it online: https://dishfoody.com/mexican-corn-soup-recipe/