Sweet Corn Soup with Spicy Tortilla Garnish

5 from 1 vote

Guaranteed to to take you to Mexico!

Prep Time20

Cook Time30

Total Time50

Course: Appetizer, Main Course

Cuisine: American, Mexican

Servings: servings

Calories: 191kcal

6 medium ears fresh corn about 3 ½ cups of kernels
4 cups chicken broth
1 cup water
1 small bunch cilantro remove stems and reserve, reserve leaves
½ teaspoon salt
2 tablespoon unsalted butter
1 ½ cups sweet onion, chopped
2 cloves garlic, minced
1 ½ teaspoon jalapeno pepper, minced, seeded reserve a few pieces to garnish soup
¼ teaspoon ancho chile powder can substitute regular chili powder
1 teaspoon lime zest
1 teaspoon fresh lime juice plus more fresh lime wedges for garnish
salt and pepper to taste
½ cup coarsely crushed Lime Tostito chips or any spicy corn chip

Remove kernels from the cob. Break cobs in half and place in a large pot with broth and water. Add cilantro stems and ½ teaspoon salt. Bring to a boil, reduce heat and simmer 25 minutes.
Strain liquid into 4 cup measuring cup and discard solids. Add water if necessary to make up the 4 cups.
Melt butter in a large saucepan over-medium high heat. Add onion and cook about 8 minutes til translucent. Add garlic, jalapeno, chile power and lime zest. Stir and cook 1 minutes.
Blend 2 cups of corn kernels and 1 cup corn broth and blend until almost smooth. Add to the saucepan with the onion mixture. Add remaining 3 cups corn broth and 1 ½ cups corn. Bring to a simmer.
Add lime juice and ⅓ cup chopped cilantro leaves.
Add salt and pepper to taste. Add more lime juice if desired.
Divide among 6 bowls and garnish with jalapeno, more cilantro and crushed Tostitos.