Mexican Street Corn Soup
This simple and delicious Mexican Street Corn Soup
will warm your heart and soul.
There’s an endless choice of “toss ins” for this soup. Add in some
leftover potatoes, chopped spinach or kale, mushrooms, or zucchini.
You can even throw in some chickpeas or edamame for
a little extra protein.
Use frozen corn or grill some ears and cut it right off the cob for an
even more robust flavor. Top with lime zest, fat free feta or a couple of slices of avocado.
You’re gonna want to double the recipe so you can freeze it and always have it on hand to eat.
They will definitely be coming back for more.
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Serves: 6
Time: 45 minutes
Ingredients
8 cups Frozen Corn (thawed)
1 Yellow Onion (large, diced)
1 tbsp Chili Powder
1 1/2 tsps Spice Blend
1/2 tsp Sea Salt
6 cups Organic Vegetable Broth
1/4 cup Nutritional Yeast
1/4 Lime (juiced)
1/4 cup Cilantro
Directions
Heat a large pot over medium-high heat. Add corn, onion, chili powder, spice blend and salt. Stir occasionally for 6 to 8 minutes, or until onion is soft.
Scoop out 1/3 of the mixture and set aside. Add stock to the pot. Bring to a boil and reduce to a simmer for 20 minutes.
Use a handheld immersion blender to puree until smooth (or carefully transfer to a blender). Stir in nutritional yeast, lime juice and half the reserved corn mixture. Adjust seasoning as needed.
Divide the soup into bowls and garnish with the remaining corn mixture, cilantro and additional chili powder (optional).
Serving
More Toppings: Top with lime zest, feta, Cotija cheese, avocado slices, or more nutritional yeast.
More Veggies: Add potatoes, eddoes, jicama, chopped kale, red bell pepper, mushrooms or zucchini.
Serve it With: Our Savoury Roasted Chickpeas, or alongside our Black Bean & White Fish Wraps or Mexican Quinoa Wraps recipe.
Leftovers: Refrigerate in an airtight container up to 5 days, or freeze if longer.
No Frozen Corn: Use fresh corn, or canned corn.
Nutrition Facts
