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Mexican Street Corn Soup
Mexican Street Corn Soup

Mexican Street Corn Soup
Mexican Street Corn Soup
Source
Ingredients:
1
Servings
  • 1
    tbsp
     olive oil
  • 1
    item
     small onion, diced
  • 2
    clove
     garlic, minced
  • 1
    item
     poblano pepper, seeded and diced
  • 240
    ml
     uncooked white rice
  • 960
    ml
     vegetable broth
  • 480
    ml
     water
  • 240
    ml
     soy chorizo
  • 1
    item
     kernels from 4 ears of corn
  • 240
    ml
     diced tomatoes
  • 60
    ml
     chopped fresh cilantro
  • 1
    item
     juice of 1 lime
  • 1
    item
     salt and pepper to taste
  • 4
    item
     ears of corn, kernels removed
  • 1
    item
     lime, juiced
Mexican Street Corn Soup
Instructions:
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion, minced garlic, and diced poblano pepper. Cook until the vegetables are tender, about 5-7 minutes.
  3. Add Rice and Broth: Add the uncooked white rice, vegetable broth, and water to the pot. Bring to a boil, then reduce the heat to a simmer.
  4. Simmer the soup for 20-25 minutes or until the rice is tender.
  5. Add Soy Chorizo and Corn: Add the soy chorizo, corn kernels, and diced tomatoes to the pot. Simmer for an additional 5 minutes or until the corn is tender.
  6. Stir in the chopped cilantro and lime juice.
  7. Season the soup with salt and pepper to taste.
  8. Serve the soup hot, garnished with additional cilantro if desired.
  9. Enjoy the rich and vibrant flavors of this Mexican street corn soup!
  10. Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and diced poblano pepper. Cook until the vegetables are tender, about 5-7 minutes.
  11. Add uncooked white rice, vegetable broth, and water to the pot. Bring to a boil, then reduce heat to a simmer.
  12. Add soy chorizo, corn kernels, and diced tomatoes to the pot. Simmer for an additional 5 minutes or until the corn is tender.
  13. Serve the soup hot, optionally garnished with additional cilantro.
  14. Enjoy this flavorful Mexican street corn soup!
  15. Add the rice, vegetable broth, and water to the pot. Bring to a boil, then reduce the heat to a simmer.
  16. Add the soy chorizo, corn kernels, and diced tomatoes to the pot, and simmer for an additional 5 minutes, or until the corn is tender.
  • 1
    tbsp
     olive oil
  • 1
    item
     small onion, diced
  • 2
    clove
     garlic, minced
  • 1
    item
     poblano pepper, seeded and diced
  • 240
    ml
     uncooked white rice
  • 960
    ml
     vegetable broth
  • 480
    ml
     water
  • 240
    ml
     soy chorizo
  • 1
    item
     kernels from 4 ears of corn
  • 240
    ml
     diced tomatoes
  • 60
    ml
     chopped fresh cilantro
  • 1
    item
     juice of 1 lime
  • 1
    item
     salt and pepper to taste
  • 4
    item
     ears of corn, kernels removed
  • 1
    item
     lime, juiced
1
Servings
0

Heat the olive oil in a large pot over medium heat.

Add the diced onion, minced garlic, and diced poblano pepper. Cook until the vegetables are tender, about 5-7 minutes.

Add Rice and Broth: Add the uncooked white rice, vegetable broth, and water to the pot. Bring to a boil, then reduce the heat to a simmer.

Simmer the soup for 20-25 minutes or until the rice is tender.

Add Soy Chorizo and Corn: Add the soy chorizo, corn kernels, and diced tomatoes to the pot. Simmer for an additional 5 minutes or until the corn is tender.

Stir in the chopped cilantro and lime juice.

Season the soup with salt and pepper to taste.

Serve the soup hot, garnished with additional cilantro if desired.

Enjoy the rich and vibrant flavors of this Mexican street corn soup!

Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and diced poblano pepper. Cook until the vegetables are tender, about 5-7 minutes.

Add uncooked white rice, vegetable broth, and water to the pot. Bring to a boil, then reduce heat to a simmer.

Add soy chorizo, corn kernels, and diced tomatoes to the pot. Simmer for an additional 5 minutes or until the corn is tender.

Serve the soup hot, optionally garnished with additional cilantro.

Enjoy this flavorful Mexican street corn soup!

Add the rice, vegetable broth, and water to the pot. Bring to a boil, then reduce the heat to a simmer.

Add the soy chorizo, corn kernels, and diced tomatoes to the pot, and simmer for an additional 5 minutes, or until the corn is tender.

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