Mexican Street Corn Soup Recipe
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Foolproof Living · by Aysegul Sanford★ 5.0 (4)

Mexican Street Corn Soup Recipe

NUTRITION · PER SERVING30M COOK
CAL 25%·PRO 26%
CARBS 60G48% OF CAL
11G FIBER0G ADDED15G INTRINSIC35G OTHER15G TOTAL SUGAR
FAT 27G49% OF CAL
11G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy corn soup with roasted poblano chiles, potatoes, and zucchini, topped with cilantro, cotija cheese, and crispy tortilla chips. Comfort food with Mexican street corn flavors.

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Nutrition & ingredients

Ingredients

serves 4
  • 3 tablespoons unsalted butter ( or olive oil)
  • 1 tablespoon chili powder (or ancho chili powder - plus more for sprinkling on the soup)
  • 1 teaspoon ground cumin
  • 1 medium size onion (chopped–1 cup)
  • 2 large jalapenos (chopped– ½ cup or 1 poblano pepper)
  • 3 cloves garlic (minced)
  • 2 medium-sized Yukon gold potatoes (peeled and cut into 1-inch cubes – ¾ lbs.)
  • 2 cans corn* (15.5 oz each, drained and rinsed)
  • 4 cups vegetable broth (or chicken stock)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon lime zest (optional)
  • 2 tablespoons lime juice (preferably freshly squeezed)
  • ¼ cup fresh cilantro (chopped–optional)
  • 4 tablespoons sour cream
  • 1 cubed avocado (ripe)
  • 4 tablespoons Mexican Red Pickled Onions
  • ½ cup Tortilla chips
  • ½ cup cotija cheese
  • Lime wedges
PREP
10M
SODIUM
1852MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.