Nothing warms the soul quite like a steaming bowl of soup, especially one that balances the sweet earthiness of potatoes and corn with the gentle kick of green chiles. This Green Chile & Corn Potato Soup is perfect for cozy evenings when the air is crisp, or for casual gatherings where comfort food takes center stage. Inspired by Southwestern flavors and family traditions, this soup brings together humble ingredients to create something truly extraordinary.

The idea for this recipe came from a road trip through New Mexico, where small diners served bowls of corn and green chile soups that were both hearty and vibrant. The combination of tender potatoes, sweet corn, and roasted green chiles creates layers of flavor that are comforting, yet unexpectedly lively. It’s a recipe that’s easy enough for weeknight dinners but impressive enough for entertaining guests.

Whether served as a starter or the main attraction with crusty bread, this soup is a testament to the magic that happens when simple ingredients come together with care. Its versatility also makes it an excellent canvas for seasonal vegetables or toppings like fresh cilantro, avocado, or a sprinkle of cheese.

Ingredients

• 4 medium Yukon Gold potatoes, peeled and diced

• 1 tablespoon olive oil

• 1 medium yellow onion, finely chopped

• 3 cloves garlic, minced

• 2 medium green chiles, roasted, peeled, and chopped (mild or medium, depending on preference)

• 1 1/2 cups fresh or frozen corn kernels

• 4 cups vegetable or chicken broth

• 1 cup milk or cream

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground cumin

• 1/2 teaspoon dried oregano

• Salt and black pepper, to taste

• Fresh cilantro, for garnish

• Optional toppings: diced avocado, shredded cheese, sour cream, or crispy tortilla strips

Directions

1. Prepare the Aromatics

Begin by heating the olive oil in a large soup pot over medium heat. Once hot, add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning. The combination of onions and garlic creates a foundational flavor that enhances the sweetness of the potatoes and corn.

2. Roast or Sauté the Green Chiles

If your green chiles aren’t pre-roasted, roast them under a broiler or over an open flame until the skin blisters and chars. Once cooled, peel off the skins, remove the seeds, and chop them finely. Add the green chiles to the pot and sauté for 2-3 minutes to blend their flavors with the aromatics. This step intensifies the characteristic warmth and earthiness of the soup without making it overwhelmingly spicy.

3. Add the Potatoes and Corn

Next, incorporate the diced potatoes and corn kernels into the pot. Stir well to coat the vegetables with the aromatics and chile mixture. The potatoes will absorb the flavors while cooking, and the corn provides a natural sweetness that balances the gentle heat of the chiles.

4. Pour in the Broth and Seasonings

Add the vegetable or chicken broth to the pot, ensuring the vegetables are fully submerged. Stir in the smoked paprika, cumin, dried oregano, salt, and black pepper. Smoked paprika adds a subtle smokiness, while cumin and oregano give the soup a hint of warmth and complexity reminiscent of Southwestern cuisine. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20-25 minutes, or until the potatoes are fork-tender.

5. Blend the Soup (Optional)

For a creamy texture, you can partially or fully blend the soup using an immersion blender directly in the pot. If you prefer a chunkier style, leave some potatoes and corn whole to maintain texture. Blending the soup helps create a smooth, velvety base that contrasts beautifully with the occasional bite of sweet corn kernels.

6. Add the Milk or Cream

Once the desired consistency is achieved, stir in the milk or cream. This adds richness and rounds out the flavors. Simmer the soup for another 5 minutes to allow the liquid to incorporate fully. Taste and adjust seasoning if necessary, adding more salt, pepper, or smoked paprika as desired.

7. Serve and Garnish

Ladle the Green Chile & Corn Potato Soup into bowls and garnish with fresh cilantro. Optional toppings such as diced avocado, shredded cheese, a dollop of sour cream, or crispy tortilla strips can enhance both flavor and presentation. Serve immediately with warm, crusty bread or cornbread to soak up the flavorful broth.

Tips for the Best Green Chile & Corn Potato Soup

• Roasting Chiles: Roasting green chiles enhances their natural sweetness and adds a smoky depth. Always remove the seeds to avoid excess heat unless you prefer a spicier kick.

• Potato Variety: Yukon Gold potatoes are ideal because they hold their shape while becoming tender, giving the soup a creamy texture without turning mushy. Russets work too but will result in a thicker, smoother consistency.

• Corn Options: Fresh corn is sweet and juicy, but frozen corn works perfectly if fresh isn’t available. Avoid canned corn as it tends to be softer and less flavorful.

• Make It Vegan: Substitute milk or cream with coconut milk or any plant-based milk for a creamy vegan version. Use vegetable broth instead of chicken broth.

• Adjusting Heat: Control the spice level by using mild, medium, or hot green chiles, or by adding a pinch of cayenne pepper if desired.

• Batch Cooking: This soup stores well in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of broth or milk to restore creaminess.

Why This Soup is Perfect for Any Occasion

Green Chile & Corn Potato Soup is incredibly versatile, making it suitable for a variety of occasions.

• Weeknight Comfort: Its simplicity allows you to prepare a nourishing meal after a long day without spending hours in the kitchen.

• Family-Friendly: Mildly spiced with just enough warmth, this soup appeals to both adults and children. You can leave the green chiles milder for younger palates.

• Holiday Tables: The vibrant color and comforting flavors make it an excellent addition to holiday spreads, offering a lighter alternative to heavy mains.

• Entertaining Guests: Served in bowls with garnishes like avocado, cheese, and tortilla strips, it doubles as an impressive starter for dinner parties.

The combination of potatoes, corn, and chiles delivers a taste that is familiar yet exciting, making it a recipe people will request again and again.

Variations and Add-Ins

• Protein Boost: Add cooked shredded chicken, diced ham, or chorizo to make the soup heartier.

• Extra Veggies: Incorporate bell peppers, zucchini, or carrots to enhance the nutritional profile and add color.

• Cheesy Twist: Stir in a handful of shredded cheddar or pepper jack for a creamy, cheesy variation.

• Southwestern Flair: Garnish with lime wedges for a fresh tang or sprinkle crushed tortilla chips on top for added texture.

Each variation can bring a unique dimension to the base recipe, allowing you to tailor the soup to seasonal produce, dietary preferences, or personal flavor profiles.

Nutritional Benefits

While indulgent and flavorful, this soup also packs nutritional value:

• Potatoes: A great source of potassium and fiber, supporting heart health and digestion.

• Corn: Provides natural sweetness, antioxidants, and essential vitamins like B-complex and vitamin C.

• Green Chiles: Rich in vitamins A and C and capsaicin, which can boost metabolism and support immune function.

• Onions and Garlic: Offer anti-inflammatory and heart-protective properties.

By combining these ingredients, this soup balances comfort with nutrition, making it a guilt-free pleasure.

Pairing Suggestions

For a complete meal, consider pairing this soup with:

• Bread: A warm baguette, cornbread, or garlic bread complements the creamy texture.

• Salad: A crisp green salad with lime vinaigrette provides a refreshing counterpoint.

• Drinks: Light, citrusy beverages like iced tea or sparkling water help cleanse the palate between bites.

These pairings elevate the simple soup into a satisfying and well-rounded dining experience.

Frequently Asked Questions

Can I freeze this soup?
Yes! Green Chile & Corn Potato Soup freezes beautifully, making it a perfect make-ahead meal for busy weeks. To freeze, allow the soup to cool completely at room temperature, then transfer it to airtight containers or freezer-safe bags. Label each container with the date to keep track of freshness. The soup can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the soup overnight in the refrigerator and reheat slowly on the stovetop over low to medium heat. Stir occasionally to prevent sticking and maintain a smooth texture. If the soup thickens during reheating, simply add a splash of broth, milk, or water to reach your desired consistency.

Can I make this soup spicy?
Absolutely! The beauty of this soup is that it’s fully customizable to your preferred heat level. For a gentle warmth, stick with mild or medium green chiles. If you love spice, use hotter chiles, such as serranos, or add a pinch of cayenne pepper. Remember, it’s easier to add spice gradually than to try to tone it down after the fact. Start with a small amount, taste as you go, and adjust until the flavor and heat balance perfectly. This allows everyone at the table to enjoy the soup comfortably, and you can even offer extra spicy toppings on the side for heat lovers.

What can I use instead of green chiles?
If you can’t find green chiles, there are several excellent substitutes that maintain the flavor and warmth of the soup. Poblano peppers provide a mild, earthy heat and roast beautifully, while Anaheim peppers are another great option for a subtle kick. Both of these alternatives capture the smoky, slightly sweet notes that green chiles contribute. You can also experiment with roasted bell peppers for a completely mild version that still adds depth and sweetness.

Can I make this soup creamy without milk or cream?
Yes, you can achieve a rich, creamy texture without dairy. One option is to blend part or all of the soup with an immersion blender or countertop blender, which naturally thickens the mixture while keeping it smooth. For a dairy-free alternative, coconut milk adds creaminess with a subtle sweetness, while cashew cream delivers a velvety texture and neutral flavor that pairs perfectly with the potatoes, corn, and chiles. This approach keeps the soup indulgent and satisfying without relying on traditional cream or milk.

Green Chile & Corn Potato Soup Recipe

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• Author: Michelle Davis
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

A comforting and flavorful soup that combines tender potatoes, sweet corn, and roasted green chiles. Perfect for cozy evenings, family dinners, or casual gatherings, this soup brings a touch of Southwestern warmth to any table. Its creamy texture and vibrant flavors make it a standout, whether served as a starter or a hearty main dish.

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Ingredients

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• 4 medium Yukon Gold potatoes, peeled and diced

• 1 tablespoon olive oil

• 1 medium yellow onion, finely chopped

• 3 cloves garlic, minced

• 2 medium green chiles, roasted, peeled, and chopped

• 1 1/2 cups fresh or frozen corn kernels

• 4 cups vegetable or chicken broth

• 1 cup milk or cream

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground cumin

• 1/2 teaspoon dried oregano

• Salt and black pepper, to taste

• Fresh cilantro, for garnish

• Optional toppings: diced avocado, shredded cheese, sour cream, or crispy tortilla strips

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Instructions

• Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

• Stir in minced garlic and cook for 30 seconds until fragrant.

• Add roasted, peeled, and chopped green chiles. Sauté for 2–3 minutes to combine flavors.

• Stir in diced potatoes and corn, coating them with the aromatic mixture.

• Pour in the broth and add smoked paprika, cumin, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until potatoes are tender.

• Optional: Use an immersion blender to partially or fully blend the soup for a creamy texture, leaving some chunks if desired.

• Stir in milk or cream and simmer for an additional 5 minutes. Adjust seasoning as needed.

• Serve hot, garnished with fresh cilantro and optional toppings such as avocado, cheese, sour cream, or tortilla strips.

Notes

• Roasting the green chiles enhances flavor; remove seeds to control heat.

• Yukon Gold potatoes hold their shape well and create a creamy consistency.

• For a vegan version, use coconut milk and vegetable broth.

• The soup can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Michelle Davis