Fresh Corn and Chile Soup


by: Chef Cracks

Essentially a corn soup with dried and fresh chiles, this combination is magnificent. If you want to turn this soup into a meal, cook a chicken, cut it into quarters, and serve a quarter in each soup plate with the soup ladled around it. Make sure there is plenty of lime. The tang is important to balance the richness and heat of the soup.


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serves: 6

6 cloves garlic (sliced)

1 onion (chopped)

9 tomatoes (chopped)

3 cups corn kernels (from about 4 ears of corn)

1 1/2 quarts chicken broth

2 chipotle chiles (soaked in warm water for 30 minutes to soften if dried or rinsed if canned, or 2 jalapeno chiles, seeded and chopped)

18 assorted mild dried chiles (such as guajillo, mulato, ancho, chilhuacle negro, and pasilla, in any combination, soaked in hot water for 30 minutes to soften, seeded, stemmed, and chopped)

1 1/2 cups heavy cream

2 tablespoons chopped fresh cilantro

3 tablespoons fresh lime juice



Sour cream and lime wedges for serving

Nutrition Facts
Fresh Corn and Chile Soup

Servings Per Recipe: 6

Amount per Serving

Calories: 286

  • Total Fat: 13.8 g
  •     Saturated Fat: 7.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 41.1 mg
  • Sodium: 100 mg
  • Total Carbs: 37.3 g
  •     Dietary Fiber: 6.5 g
  •     Sugars: 11.5 g
  • Protein: 10.7 g

how is this calculated?

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1.  In a pot, combine the garlic, onion, tomatoes, corn, broth, chipotle chiles, and assorted chiles, bring to a gentle simmer, and simmer for 30 minutes, or until everything has softened.

2.  Puree the soup with a blender and then strain it into a clean pot. Add the cream, cilantro, and lime juice and bring to a simmer. Season with salt and pepper. Pass the sour cream and lime wedges at the table.

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