I was in the mood for a flavorful chunky soup to accompany our taco dinner. Mexican style sounded good, so I winged it using stuff I have at home. It’s really an easy soup that only takes 10 minutes of preparation. And it comes out delicious. We enjoyed it so much so now we have a new keeper.
2 tbs oil
1 medium onion, diced
2 cans sweet corn
1 can diced tomatoes
1 tbs chipotle pepper in adobe sauce, minced
3 cups water
2 tbs chicken soup powder
½ tsp thyme
1 tbs ground coriander seeds
1 cup chopped cilantro
Plantain/tortilla chips (optional)
In a large saucepan, heat the oil and sauté the onion until golden brown.
Add the corn including the liquid, the diced tomatoes with the juice, the chipotle, water, and spices.
Bring to a boil, lower the heat and cook for 20 minutes. Turn off the heat.
Using a hand blender, partially blend the soup, leaving almost half the content chunky.
Add the chopped cilantro and top with some crunchy plantain or tortilla chips before serving.