
Mexican Corn Soup
Serves 415 mins prep15 mins cook
My creamy Mexican corn soup is packed with fresh ingredients like potatoes, sweet corn, onions, veggie broth, and a blend of delicious spices. I love that it is dairy free, low in calories, and ready in 30 minutes as a comforting soup my whole family loves.
0 servings
What you need

tsp chili powder

tsp salt

tsp extra-virgin olive oil

yukon gold

clove garlic clove

tsp ground cumin

pinch cayenne pepper

cup vegetable stock

ears sweet corn

onion
Instructions
0 Cut the onion, potato, and trim the corn kernels off the 5 ears of corn. 1 Heat the oil in a large pot over medium heat. Add the onion and garlic, saute for 5 minutes until the onion is translucent. Add the potato and broth, bring to a boil and cook until the potatoes are very soft – about 10 minutes. Then add the fresh corn and cook through for a couple minutes more. 2 Add a bit more vegetable broth if your soup mixture looks too thick. Add all of your spices (cumin, chili powder, cayenne, black pepper). Then puree with an immersion/hand blender, or with a regular blender/food processor. 3 Top with a variety of toppings: cilantro, tomatoes, fresh corn, crushed corn chips, avocado, or anything else you can think of! Enjoy!View original recipe
