Corn and Green Chile Soup

Corn and green chilies are staple ingredients in Southwestern cuisine, known for their bold and vibrant flavors.

This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Corn and Green Chile Soup

Cooking Method: Boiling, Simmering Cuisine: American, Mexican Courses: Lunch, Soup Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 2 cup Corn kernels
• 2 cans Green chilies
• 1 medium Onion
• 2 clove Garlic cloves
• 4 cups Vegetable broth
• 1 cup Heavy cream
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Cilantro
• 1 tablespoon Lime juice

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic cloves. Cook until the onion becomes translucent.
2. Add corn kernels and green chilies to the pot. Stir and cook for 5 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes.
4. Remove the pot from heat and let it cool slightly. Use an immersion blender or regular blender to puree the soup until smooth.
5. Return the soup to the pot and stir in heavy cream. Season with salt and black pepper.
6. Heat the soup over low heat for 5 minutes, stirring occasionally.
7. Serve the soup hot, garnished with chopped cilantro and a squeeze of lime juice.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 8g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.