Zesty Nacho Corn Soup with Cilantro and Lime

Nacho Corn Soup Recipe

A tantalizingly delicious soup with a delightful mix of charred vegetables and vibrant spices, perfect for a quick and satisfying meal! 🌽🍲 This Nacho Corn Soup combines the richness of black beans with the fresh flavors of cilantro and lime, creating a hearty and flavorful dish that’s ready in under an hour.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 6 servings

Ingredients:

• 3 tomatoes (halved)
• 1 large onion (peeled and quartered)
• 3 garlic cloves (peeled)
• 1 cup chicken broth (or vegetable broth for a vegetarian option)
• 3 cups vegetable broth
• 1 can (15 oz) black beans (drained and rinsed)
• 1 cup fresh cilantro (chopped, divided)
• 2 cups corn kernels (fresh or frozen)
• 1/4 cup lime juice (adjust to taste)
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon ground cumin
• 1/4 cup Monterey Jack cheese (shredded)
• Corn tortillas (cut into strips for garnish)

Instructions:

1. Broil the Vegetables: Start by broiling the tomatoes, onion, garlic cloves, and any other vegetables you like (such as red pepper and jalapeño) under high heat for about 6-7 minutes on each side, until they are nicely charred and fragrant. This step adds a depth of flavor to your soup. 🌶️🍅

2. Cool and Puree: Allow the charred vegetables to cool down slightly. Once cooled, transfer them to a blender and puree until smooth. This will form the rich base of your soup. 🌀

3. Combine Ingredients: In a large soup pot, combine the vegetable puree with the chicken broth and vegetable broth. Add the black beans and half of the chopped fresh cilantro. Stir to mix everything thoroughly. 🍲

4. Simmer: Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer uncovered for about 20 minutes. This simmering time helps all the flavors meld together beautifully. ⏲️

5. Puree Again: After simmering, let the soup cool slightly before pureeing it in batches, if necessary. This ensures a smooth, creamy texture throughout.

6. Return and Boil: Return the pureed soup to the pot and bring it back to a boil.

7. Add Final Ingredients: Stir in the corn kernels, lime juice, salt, and cumin. Simmer for an additional 5 minutes to let the flavors combine and the corn heat through. 🌽

8. Garnish and Serve: Ladle the hot soup into bowls and garnish with shredded Monterey Jack cheese, a sprinkle of fresh cilantro, and crispy corn tortilla strips for a satisfying crunch. Serve immediately and enjoy! 🧀🌿

Nutrition Per Serving:

• Calories: 245.1
• Fat: 3.7g
• Saturated Fat: 1.4g
• Cholesterol: 4.2mg
• Sodium: 508.9mg
• Carbohydrates: 45.2g
• Fiber: 9g
• Sugar: 4g
• Protein: 12.8g

This flavorful soup is perfect for a quick weeknight dinner or a cozy weekend meal. It’s not only delicious but also budget-friendly and packed with nutrients. Feel free to adjust the lime juice according to your taste if you prefer a milder flavor. Enjoy your culinary creation! 🌟🍴