Mexican street corn soup
Enjoy the creamy delight of Mexican street corn soup, blending spices and sweet corn for a taste of Mexico's vibrant streets. Perfectly balanced flavors await!
Servings: 8 people
Calories: 200kcal
Ingredients
- 1/2 purple onion diced
- 2 tablespoons olive oil
- 2 tablespoons garlic minced
- 1/2 teaspoon Coriander ground
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt kosher
- 1/2 teaspoon pepper
- 3 15 oz. cans Corn, kernels
- 1 tablespoon knorr caldo de pollo + 1 teaspoon
- 4 cups water
- 1/2 cup heavy cream
To garnish
- Jalapeno sliced
- Lime wedges
- Tortilla strips fried
- Cotija cheese crumbled
- Sour cream
- Fresh cilantro diced
Instructions
- Set the instant pot to sauté and add the oil. Once hot, add the onions and sauté for 5 minutes until translucent.
- Add the garlic spices. Sauté for 1 minute as a paste forms.
- Add the corn and stir while sautéing.
- Remove half of the corn and add to a blender with water and caldo de pollo. Blend on high until smooth.
- Return the instant pot and close the lid. Seal the pressure valve and cook for 10 minutes. Manually release when done.
- While still hot. Stir in the heavy cream to thicken the soup. Let cool and serve. Garnish with your favorite toppings!
Nutrition
Serving: 1g | Calories: 200kcal | Carbohydrates: 26g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 17mg | Sodium: 490mg | Potassium: 268mg | Fiber: 4g | Sugar: 8g | Vitamin A: 531IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg
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