Corn and Salsa Tortilla Soup Recipe

Name: Corn and Salsa Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 poblano chiles; 6 corn tortillas, halved then cut crosswise into 1/2-inch thick strips; 3 tablespoons vegetable oil; 1 teaspoon ground cumin; 2 (10 ounce) boxes frozen corn kernels; 1 red onion, chopped; 3 garlic cloves, chopped; salt; pepper; 4 cups vegetable broth; 1 (14 1/2 ounce) can fire-roasted tomatoes, diced; 1 avocado, chopped; 1 lime, halved; 2 tablespoons cilantro leaves; ¼ cup sour cream

Servings: persons

3 poblano chiles
6 corn tortillas, halved then cut crosswise into 1/2-inch thick strips
3 tablespoons vegetable oil
1 teaspoon ground cumin
2 (10 ounce) boxes frozen corn kernels
1 red onion, chopped
3 garlic cloves, chopped
salt
pepper
4 cups vegetable broth
1 (14 1/2 ounce) can fire-roasted tomatoes, diced
1 avocado, chopped
1 lime, halved
2 tablespoons cilantro leaves
¼ cup sour cream

1
Preheat the broiler.
2
Broil the poblanos until blackened, 10 minutes.
3
Transfer to a bowl, cover and let cool.
4
Peel, seed and chop the poblanos.
5
Preheat the oven to 400.
6
On a baking sheet, toss the tortilla strips with 1 tablespoon oil and the cumin.
7
Bake until golden, about 10 minutes.
8
Season with salt.
9
Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons oil over medium-high heat.
10
Add the corn and cook until charred at the edges, 10 to 12 minutes.
11
Add the red onion and garlic, season with salt and pepper and cook until the onion is softened, about 5 minutes.
12
Stir in the broth, tomatoes and poblanos.
13
Divide the tortilla strips among 4 soup bowls.
14
Add the avocado and a squeeze of lime juice.
15
Ladle the soup over the avocado.
16
Top with cilantro; serve with sour cream.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 poblano chiles, 6 corn tortillas, halved then cut crosswise into 1/2-inch thick strips, 3 tablespoons vegetable oil, 1 teaspoon ground cumin, and more.

Yes, Corn and Salsa Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn and Salsa Tortilla Soup

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