Hearty Corn Chile and Potato Soup
Warm, comforting, and packed with bold Southwestern-inspired flavors, this Hearty Corn Chile and Potato Soup is the perfect dish to cozy up with on a chilly day. Featuring tender russet potatoes, sweet corn kernels, and the smoky heat of fire-roasted green chiles, this creamy, one-pot soup is a delicious balance of rich and savory notes. Enhanced with a hint of smoked paprika and cumin, every spoonful bursts with depth and warmth. The recipe is incredibly versatile, offering a vegan option with plant-based milk and pairing beautifully with crusty bread or crunchy tortilla chips. Ready in just 45 minutes and made with wholesome ingredients, this satisfying soup is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 3 medium Russet potatoes, peeled and diced
- 4 cups Vegetable broth
- 2 cups Fresh or frozen corn kernels
- 1 cup Fire-roasted green chiles, diced
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 cup Whole milk (or plant-based milk for vegan version)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Fresh cilantro, chopped (optional)
- Crusty bread or tortilla chips for serving (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the diced potatoes to the pot and stir to coat them with the oil and aromatics.
Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook for 10-12 minutes, or until the potatoes are tender.
Add the corn kernels, fire-roasted green chiles, smoked paprika, and ground cumin. Stir well.
Simmer the soup for an additional 8-10 minutes to allow the flavors to meld.
Use an immersion blender to partially blend the soup, leaving some chunks of potato and corn for texture. Alternatively, transfer about half the soup to a blender, puree it, and return it to the pot.
Stir in the milk and season the soup with salt and ground black pepper. Adjust seasoning to taste.
Allow the soup to heat through for 2-3 minutes without boiling.
Ladle the soup into bowls and garnish with fresh cilantro, if desired. Serve with crusty bread or tortilla chips on the side.
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 5814 mg | 253% | |
| Total Carbohydrate | 341.2 g | 124% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 73.1 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 657 mg | 51% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 7169 mg | 153% | |
*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.
