Mexican Corn and Potato Soup [ 40 min ]
This Mexican Corn and Potato Soup brings you a cozy warmth in a bowl. Bursting with the vibrant flavors of cumin, smoked paprika, and a touch of chili powder, each spoonful delivers a delightful blend of creamy corn and tender potatoes. Finished with a hint of lime and a sprinkle of fresh cilantro, this easy-to-make soup is a perfect addition to your weeknight menu. Enjoy a dish that's not only comforting but also brimming with rich, authentic Mexican flavors.
Ingrédients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 cups fresh or frozen corn
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup cilantro, chopped
- 1 lime, lime, juiced
- Salt and and pepper to taste
- 1/4 cup cotija cheese, crumbled (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and sauté until translucent, about 4-5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Stir in the diced potatoes, corn, ground cumin, smoked paprika, and chili powder.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let simmer for 15-20 minutes until the potatoes are tender.
- Use an immersion blender to puree the soup until smooth or to your preferred texture.
- Stir in the heavy cream and lime juice.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with chopped cilantro and cotija cheese, if using.
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 42gProtéines: 6gFat: 15gSucre: 5g
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