Prepared with sour cream and cream cheese, Mexican Corn Soup is warm and cozy, creamy and cheesy, and has a little bit of heat and zing. Serve with crumbled bacon, tortilla chips, and lime wedges.
4largejalapenos,diced (remove seeds for less heat)
6cupscorn
4cupslow-sodium vegetable stock
1/2cupsour cream
8ouncescream cheese,cubed
1/4teaspoonchili powder(can use cayenne or ancho chili powder)
1wholelime,zested
1tablespoonlime juice
1/4cupcilantro,or parsley, finely chopped
Instructions
In a large, heavy-bottomed pot, add the olive oil, onion, salt, and black pepper. Over medium heat, cook for five minutes, stirring occasionally, until the onion is cooked.
Add the garlic and jalapenos. Stir into the onions and cook for 2-3 minutes.
Next, add the vegetable stock, corn, and chili powder. Stir to combine. Place a lid on the pot and cook for 10 minutes.
Add in the sour cream and cream cheese. Slowly stir continuously until the cream cheese has dissolved into the vegetable stock.
At this point, you can leave the soup as is, or you can puree half of it to make a smoother, creamier soup. Add half of the soup to a blender and puree. Be careful! The soup is hot and will burn you if it splatters. Pour the pureed soup back into the pot and stir to combine. Turn off the heat.
Lastly, add the lime zest, lime juice, and cilantro/parsley. Stir to combine.
Serve and add toppings of choice.
Notes
Nutritional information does not account for any added toppings.