Ala Mexicana Corn Soup
Dive into a bowl of comforting, flavor-packed Ala Mexicana Corn Soup, a vibrant recipe bursting with the essence of fresh ingredients and traditional Mexican-inspired spices. This hearty soup features sweet corn kernels simmered with juicy tomatoes, aromatic garlic, earthy cumin, and a hint of heat from fresh jalapeño, all blended into a lightly creamy texture. Finished with a squeeze of zesty lime juice, fresh cilantro, and a dollop of rich Mexican crema or sour cream, every spoonful delivers layers of authentic flavor. Serve it with crispy tortilla strips for a satisfying crunch and enjoy a cozy, vegetable-forward dish perfect for weeknight dinners or casual gatherings. With just 15 minutes of prep and 30 minutes of cooking, this easy-to-make soup is sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium White onion
- 3 cloves Garlic cloves
- 1 small Fresh jalapeño
- 3 medium Fresh tomatoes
- 3 cups Fresh corn kernels
- 5 cups Vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Fresh cilantro
- 1 large Lime juiced
- 0.5 cup Mexican crema or sour cream
- 1 cup Tortilla strips (optional)
Instructions
Heat olive oil in a large pot over medium heat.
Dice the onion, mince the garlic, and finely chop the jalapeño (remove seeds for less heat). Add them to the pot and sauté until the onion is translucent, about 5 minutes.
Chop the tomatoes into small pieces and add them to the pot. Cook for another 5 minutes, stirring occasionally, until the tomatoes begin to break down.
Add the fresh corn kernels to the pot and stir well, allowing them to cook for 3 minutes to release their natural sweetness.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let the soup simmer for about 15 minutes.
Stir in ground cumin, oregano, salt, and black pepper. Taste the soup and adjust seasoning if necessary.
Using a hand blender, blend the soup slightly to achieve a creamy consistency while still leaving some texture. Alternatively, transfer half of the soup to a blender, blend, and return it to the pot.
Finely chop fresh cilantro and stir it into the soup along with the juice of one lime.
Ladle the soup into bowls and top each serving with a dollop of Mexican crema or sour cream. Garnish with tortilla strips if desired for an added crunch.
Serve hot and enjoy the vibrant flavors of this Ala Mexicana Corn Soup!
Nutrition Facts
Calories |
2122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 5796 mg | 252% | |
| Total Carbohydrate | 290.6 g | 106% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 69.4 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 5039 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
