Directions
Subtitle: A Deliciously Satisfying Vegetarian Dish with Southwestern Flair
Ingredients
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For the Broth:
1 medium yellow onion, chopped (or substitute 1/2 red bell pepper, seeded and finely chopped)
2 cloves garlic, minced
1 (28 oz.) can whole kernel corn, drained
1 (4 oz.) can green chiles, sliced (optional)
1 tsp. paprika
1 tsp. cumin powder
1 tsp. chipotle powder (more to taste if desired)
1 tsp. sea salt
1 Tbsp. unsweetened plant-based milk (such as almond or cashew)
4 cups vegetable broth
For the Garnish:
2 avocados, halved and pitted
1 cup frozen corn kernels (thawed)
1/4 cup fresh cilantro leaves, roughly chopped
1 lime, juiced
For the Toppings:
Sour cream (vegan option available), plain Greek yogurt, or your favorite dairy-free sour cream alternative
Shredded Monterey Jack cheese or vegan cheese shreds
Diced green onions or scallions
Crushed tortilla chips
Chopped cilantro
Pepitas or toasted sunflower seeds
Minced jalapeños (for added heat)
Instructions
Heat oil in a large pot over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Stir in garlic and cook for another minute.
Add remaining broth ingredients (except for 1 cup) to the pot and bring to a boil. Reduce heat to low and simmer for 10 minutes.
Meanwhile, prepare the garnish by adding frozen corn to the blender along with 1/4 cup of the hot broth mixture. Blend until smooth. Set aside.
Once the soup has been simmering for 10 minutes, carefully pour about half of the liquid into a blender (start with less if you prefer a thicker consistency). Puree until smooth. Return the pureed mixture to the pot and stir well.
Taste and adjust seasonings as needed. You may need more salt, pepper, or chipotle powder depending on your preference.
Serve immediately, garnished with Avocado, crema, cheese, and toppings of choice. Enjoy!
Note: This recipe can be made ahead of time and reheated when ready to serve. It also freezes well for up to 3 months. Simply let it cool completely before transferring it to an airtight container.
