Latin Corn Soup Recipe

Name: Latin Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups thinly sliced onions; 2 tsp. olive oil; 3 garlic cloves, minced; pressed; 1 fresh chile, minced and seeds removed (if you don't want the heat); 2 tsp. ground coriander; 1-1/2 tsp. dried oregano; 1 tsp. salt; 2 cups water; veggie broth; 1/4 cup thinly sliced radishes; 2 cups peeled and diced sweet potatoes; yams; 1 cup diced red bell pepper; 1 15 oz. can white hominy, drained (you can find this in the canned vegetable section; Hispanic section of the grocery store); 1 14 oz. can coconut milk; 1 14 oz. can diced tomatoes; 1-1/2 cup fresh; frozen corn kernels; 2 tbsp. lime juice; 2 tbsp. chopped cilantro; avocado; guacamole for garnish on top

Servings: persons

2 cups thinly sliced onions
2 tsp. olive oil
3 garlic cloves, minced
pressed
1 fresh chile, minced and seeds removed (if you don't want the heat)
2 tsp. ground coriander
1-1/2 tsp. dried oregano
1 tsp. salt
2 cups water
veggie broth
1/4 cup thinly sliced radishes
2 cups peeled and diced sweet potatoes
yams
1 cup diced red bell pepper
1 15 oz. can white hominy, drained (you can find this in the canned vegetable section
Hispanic section of the grocery store)
1 14 oz. can coconut milk
1 14 oz. can diced tomatoes
1-1/2 cup fresh
frozen corn kernels
2 tbsp. lime juice
2 tbsp. chopped cilantro
avocado
guacamole for garnish on top

1
In a soup pot on medium-high heat, cook the onions in the oil for about 5 minutes, until they start to soften.
2
Add the garlic, chile, coriander, oregano, and salt and stir constantly for a minute.
3
Stir in 1 cup of the water/veggie broth and the radishes, sweet potatoes, and bell pepper.
4
Cover and simmer, stirring occasionally, until the veggies are tender, about 10-15 minutes.
5
While the vegetables simmer, in a blender, puree the hominy with the remaining water/broth and the coconut milk until smooth.
6
When the veggies are tender, add the puree and the tomatoes and corn.
7
Bring back to a simmer, stirring occasionally.
8
Stir in the lime juice and cilantro Top servings with avocado or guacamole if desired.

394

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.

How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: 2 cups thinly sliced onions, 2 tsp. olive oil, 3 garlic cloves, minced, pressed, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Latin Corn Soup

How did you like this recipe?

Frequently Asked Questions