Green Chile and Roasted Corn Soup with Cilantro
A comforting soup featuring roasted corn and fiery green chiles simmered together and finished with fresh cilantro. This mexican-inspired soups (vegetarian, gluten free) ready in about 35 minutes pairs (from about 3 ears) fresh corn kernels, chopped roasted green chiles, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 2 cups (from about 3 ears) fresh corn kernels
- 1 cup chopped roasted green chiles
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp, divided salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro leaves
- 1 tbsp lime juice
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 3 minced garlic cloves; sauté for 5 minutes until softened and fragrant.
- Step 2: Add 2 cups fresh corn kernels, 1 cup chopped roasted green chiles, 1 tsp ground cumin, 1/2 tsp black pepper, and 1/2 tsp salt; cook for 3 minutes, stirring occasionally.
- Step 3: Pour in 4 cups vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 15 minutes to develop flavors.
- Step 4: Using an immersion blender, partially blend the soup until slightly chunky but creamy, or transfer half the soup to a blender and puree, then return to pot.
- Step 5: Stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro leaves. Adjust seasoning with remaining 1/2 tsp salt if needed. Serve hot garnished with extra cilantro.
Frequently asked questions
How long does Green Chile and Roasted Corn Soup with Cilantro take to make?
Total time is about 35 minutes (10 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 Green Chile and Roasted Corn Soup with Cilantro?
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 chopped roasted green chiles from drying out.
Can I substitute ingredients in Green Chile and Roasted Corn Soup with Cilantro?
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 Green Chile and Roasted Corn Soup with Cilantro 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 Green Chile and Roasted Corn Soup with Cilantro vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
