Southwestern Corn Soup
Warm, creamy, and bursting with bold flavors, Southwestern Corn Soup is the ultimate comfort food with a spicy, zesty twist. This recipe pairs sweet corn kernels with smoky spices like cumin, smoked paprika, and chili powder, creating a rich and flavorful base that's perfect for cozy nights or casual gatherings. A touch of jalapeño adds just the right amount of heat, while a splash of lime juice and creamy coconut milk or heavy cream balance it all with a luscious texture and bright finish. Topped with fresh cilantro, crispy tortilla strips, and buttery avocado chunks, this soup not only tastes incredible but looks stunning in every bowl. Easy to prepare and ready in just 45 minutes, this vegetarian soup is a hit for weeknight dinners or as the star of your Southwestern-inspired menu. Serve it fresh, garnish generously, and savor every spoonful!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 3 cloves garlic, minced
- 1 small jalapeño, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 4 cups fresh or frozen corn kernels
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 handful tortilla strips (optional)
- 0.5 diced avocado (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and red bell pepper. Sauté for 5 minutes, or until the vegetables are softened.
Stir in the garlic and minced jalapeño. Cook for another minute until fragrant.
Mix in the cumin, smoked paprika, and chili powder. Toast the spices for 30 seconds to release their aroma.
Add the corn kernels to the pot, stirring to combine with the vegetables and spices.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 15 minutes.
Remove the pot from the heat and allow it to cool slightly.
Using an immersion blender, blend the soup until smooth (or leave some texture, if desired). Alternatively, you can blend it in batches using a regular blender.
Return the soup to the pot and stir in the heavy cream or coconut milk. Heat gently over low-medium heat, being careful not to bring it to a boil.
Add the lime juice, salt, and black pepper. Adjust seasoning to taste.
Ladle the soup into bowls and garnish with chopped cilantro, tortilla strips, and diced avocado, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
2970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.1 g | 216% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 5360 mg | 233% | |
| Total Carbohydrate | 336.9 g | 123% | |
| Dietary Fiber | 52.6 g | 188% | |
| Total Sugars | 85.4 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 521 mg | 40% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 5371 mg | 114% | |
*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.
