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Mexican Tomato and Corn Soup

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Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Course: Soup
Cuisine: Mexican
Servings: 6 bowls

Equipment

  • 1 Dutch oven
  • 1 cookie sheet
  • 1 silicone liner or parchment paper

Ingredients

  • cooking oil
  • 1 jalapeno diced
  • 3 cloves garlic minced
  • 1 cup tomatoes diced
  • 1 onion diced
  • 4 tsp paprika
  • 1 ½ tsp ancho chili powder
  • 1 ½ tsp cayenne pepper omit if you cannot tolerate spice
  • 1 tsp oregano
  • 1 tsp salt
  • 2 ½ cups corn kernels frozen, canned, or fresh
  • 6-8 cups vegetable broth adjust to your preference
  • 2 limes quartered, for garnish
  • ¼ cup cilantro leaves for garnish
  • Cotija cheese for topping
  • crema for topping

Instructions

  • Heat some cooking oil in a Dutch oven or other soup pot. Add in diced jalapeno, tomatoes, onion, and minced garlic. Cook over medium high heat until softened, about 5-7 minutes.
    cooking oil, 1 jalapeno, 3 cloves garlic, 1 cup tomatoes, 1 onion
  • Add in spices and stir to coat evenly. Continue stirring until spices are fragrant, about 1 minute.
    4 tsp paprika, 1 ½ tsp ancho chili powder, 1 tsp oregano, 1 tsp salt, 1 ½ tsp cayenne pepper
  • Stir in corn and continue stirring until evenly coated in spices, as well. Continue cooking until corn has warmed through.
    2 ½ cups corn kernels
  • Add in as much broth as you prefer. Remember: you can always add more later, but you can't take any away once it's in! Simmer for 30 minutes or so to let the flavors marry.
    6-8 cups vegetable broth
  • Serve with optional toppings.
    2 limes, ¼ cup cilantro leaves, Cotija cheese, crema

Notes

To make the recipe vegan, substitute cheese and/or crema for coconut cream and lime juice. The lime juice is essential in this case, as it replaces the tang of the crema.
 
If you don't like cilantro, that's okay! Just use parsley!