Description
A warm bowl of creamy Mexican corn soup that’s quick to make and perfect for comforting weeknight dinners.
Ingredients
- 3 tablespoons butter (or olive oil for dairy-free)
- 1 yellow onion, chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 20 oz frozen corn (two 10 oz packages) or about 4 cups fresh corn kernels
- 1 cup heavy whipping cream (or coconut cream / cashew cream for dairy-free)
- 1 tablespoon fresh lime juice
Instructions
- Melt the butter (or heat the oil) in a medium pot over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 5–7 minutes. Stir occasionally to prevent browning.
- Stir in the minced garlic, chili powder, cumin, and oregano. Cook 30–45 seconds until fragrant—don’t let the spices burn.
- Pour in the broth and add the frozen (or fresh) corn. Bring to a boil, then reduce heat and simmer for about 10 minutes so the flavors meld and the corn cooks through.
- Season with salt and pepper. Remove the pot from heat and stir in the heavy cream (or dairy-free alternative).
- Carefully transfer 2½ cups of the hot soup to a blender. Vent the lid slightly and cover with a kitchen towel to avoid steam buildup; blend until smooth.
- Stir the puréed portion back into the remaining soup in the pot to create a silky base while keeping some corn texture.
- Squeeze in fresh lime juice, taste, and adjust seasoning. Serve immediately.
Notes
For deeper flavor, sauté the onions until they just start to brown. Use low-sodium broth for better control over salt levels.