Description
This Creamy Tortilla Soup with Charred Corn is a comforting and flavorful dish, perfect for a chilly evening. The combination of smoky charred corn, creamy broth, and crispy tortilla strips creates a symphony of textures and tastes that will delight your taste buds.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño pepper, seeded and minced (optional)
- 4 cups vegetable broth
- 1 (15-ounce) can crushed tomatoes
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups cooked chicken, shredded (optional)
- 2 cups corn kernels (fresh or frozen), charred
- 1/2 cup heavy cream or cashew cream (for a vegan option)
- Tortilla strips, for garnish
- Avocado, diced, for garnish
- Cilantro, chopped, for garnish
- Lime wedges, for garnish
Instructions
- Char the Corn: If using fresh corn, char the kernels in a hot skillet with a little oil until slightly blackened. If using frozen, char in the same manner. Set aside.
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, red bell pepper, and jalapeño (if using) and cook for another 3 minutes, until fragrant.
- Add Broth and Tomatoes: Pour in vegetable broth and crushed tomatoes. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Bring to a simmer.
- Simmer the Soup: If adding chicken, add it now. Simmer for 15 minutes to allow the flavors to meld.
- Add Corn and Cream: Stir in the charred corn and heavy cream (or cashew cream). Heat through.
- Serve: Ladle the soup into bowls. Garnish with tortilla strips, diced avocado, cilantro, and a squeeze of lime juice.
Notes
- For a vegetarian version, omit the chicken.
- To char the corn, you can use a grill, a grill pan, or a dry skillet.
- Adjust the amount of jalapeño to your spice preference.
- Cashew cream can be made by blending soaked cashews with water until smooth.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Carbohydrates: 30g
- Protein: 10g
