Corn and Green Chile Soup with Toasted Tortilla Strips
A creamy, mildly spicy soup featuring sweet corn and roasted green chiles, topped with crispy tortilla strips for texture. This mexican-inspired soups (vegetarian, gluten free option) ready in about 40 minutes pairs unsalted butter, medium yellow onion, finely chopped, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves minced garlic
- 1 cup roasted green chiles, diced
- 3 cups fresh corn kernels
- 4 cups chicken broth
- 1 cup half-and-half
- 1 tsp salt
- 1/2 tsp black pepper
- 3, cut into thin strips corn tortillas
- 2 tbsp vegetable oil
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: Heat 3 tbsp unsalted butter in a large pot over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
- Step 2: Add 1 cup diced roasted green chiles and 3 cups fresh corn kernels, stirring to combine. Pour in 4 cups chicken broth and bring to a boil, then reduce heat and simmer gently for 15 minutes.
- Step 3: Using an immersion blender, puree the soup until mostly smooth but with some texture remaining. Stir in 1 cup half-and-half, 1 tsp salt, and 1/2 tsp black pepper, heating through for 5 minutes without boiling.
- Step 4: In a small skillet, heat 2 tbsp vegetable oil over medium-high heat. Fry 3 corn tortillas cut into thin strips for 2-3 minutes until crisp and golden, then drain on paper towels.
- Step 5: Ladle soup into bowls and garnish each with a handful of toasted tortilla strips and 2 tbsp chopped fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Corn and Green Chile Soup with Toasted Tortilla Strips take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Corn and Green Chile Soup with Toasted Tortilla Strips?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Corn and Green Chile Soup with Toasted Tortilla Strips?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Corn and Green Chile Soup with Toasted Tortilla Strips for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Corn and Green Chile Soup with Toasted Tortilla Strips vegetarian?
Yes — this recipe is tagged vegetarian, gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
