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.
Ingredients
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4 medium Yukon Gold potatoes, peeled and diced
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1 tablespoon olive oil
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1 medium yellow onion, finely chopped
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3 cloves garlic, minced
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2 medium green chiles, roasted, peeled, and chopped
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1 1/2 cups fresh or frozen corn kernels
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4 cups vegetable or chicken broth
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1 cup milk or cream
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1 teaspoon smoked paprika
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1/2 teaspoon ground cumin
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1/2 teaspoon dried oregano
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Salt and black pepper, to taste
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Fresh cilantro, for garnish
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Optional toppings: diced avocado, shredded cheese, sour cream, or crispy tortilla strips
Instructions
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Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
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Stir in minced garlic and cook for 30 seconds until fragrant.
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Add roasted, peeled, and chopped green chiles. Sauté for 2–3 minutes to combine flavors.
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Stir in diced potatoes and corn, coating them with the aromatic mixture.
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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.
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Optional: Use an immersion blender to partially or fully blend the soup for a creamy texture, leaving some chunks if desired.
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Stir in milk or cream and simmer for an additional 5 minutes. Adjust seasoning as needed.
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Serve hot, garnished with fresh cilantro and optional toppings such as avocado, cheese, sour cream, or tortilla strips.
Notes
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Roasting the green chiles enhances flavor; remove seeds to control heat.
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Yukon Gold potatoes hold their shape well and create a creamy consistency.
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For a vegan version, use coconut milk and vegetable broth.
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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