We had nachos for dinner tonight and I figured this quick and easy soup would be a nice way to round out the meal.

Corn and Tomato Soup

Slightly adapted from Cook's Country December/January 2020

Ingredients

• 2 Tbsp. unsalted butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 Tbsp. cumin, ground
• 1/2 tsp. black peppercorns, ground
• 1L vegetable broth
• 2 1/2 c. frozen corn
• 2 tsp. chipotle chiles in adobo, minced
• 1 c. cooked black beans (optional)
• 1 (800mL) can diced tomatoes¹
• ~1/2 c. crumbled feta², to serve
• thinly sliced radishes, to serve (optional)
• chopped avocado, to serve (optional)

Directions

1. Melt butter over medium heat.
2. Add onion and garlic and cook until softened (~4 minutes).
3. Add cumin and pepper and cook for another minute or so.
4. Add vegetable broth, corn, chipotles, tomatoes, and beans (if using).
5. Bring to a boil over medium-high heat.
6. Reduce to medium-low and simmer for 20 minutes.
7. Serve topped with feta (or cojia) and radishes and avocados (if using).

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¹ The original recipe calls for whole tinned tomatoes. It calls for draining them, reserving the juice, and then coarsely chopping the tomatoes. You then add tomatoes and the reserved juice along with the broth. I'm not sure why they don't just call for diced tomatoes to begin with. ^Back
2 Use cojita instead if you can find it. ^Back