Corn Cheese and Chili Soup
Warm, comforting, and bursting with bold flavors, this Corn Cheese and Chili Soup is a must-try dish for cozy evenings. Packed with sweet corn, zesty green chilies, and sharp cheddar cheese, this creamy soup strikes the perfect balance of richness and spice. The addition of cumin, a hint of lime juice, and a sprinkle of cilantro elevates its vibrant profile, while a garnish of crunchy tortilla chips adds texture. Ready in just 45 minutes, this one-pot recipe is as simple as it is satisfying, making it a great option for a hearty weeknight meal or a standout appetizer. Ideal for lovers of cheesy soups with a fiery twist, this dish is a fantastic way to warm your soul and excite your taste buds.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 medium-sized Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 small Green chilies, finely chopped
- 2 cups Corn kernels, fresh or frozen
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 1.5 cups Cheddar cheese, shredded
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Cumin powder
- 0.25 teaspoon Red chili flakes (optional)
- 1 tablespoon Lime juice
- 2 tablespoons Cilantro, chopped
- 1 cup Tortilla chips (for garnish)
Instructions
In a large pot, melt the butter over medium heat.
Add the finely chopped onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic and chopped green chilies, cooking for an additional 1-2 minutes until fragrant.
Add the corn kernels to the pot and stir well to combine.
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and let it cook for 10-12 minutes.
Using an immersion blender, partially blend the soup to your desired consistency, leaving some chunks of corn for texture. Alternatively, you can transfer half the soup to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream, shredded cheddar cheese, salt, black pepper, cumin powder, and optional red chili flakes. Mix well until the cheese is fully melted and the soup is creamy.
Adjust seasoning if necessary and let the soup simmer for another 5 minutes.
Remove the pot from heat and stir in the lime juice and chopped cilantro.
Serve hot, garnished with tortilla chips and additional cilantro, if desired.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 26.3 g | 131% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1263 mg | 55% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 10.4 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 371 mg | 29% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 828 mg | 18% | |
*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.
