Green Chile and Roasted Corn Soup with Cilantro

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting soup featuring roasted corn and fiery green chiles simmered together and finished with fresh cilantro. This Mexican-inspired soup recipe (vegetarian, gluten free), ready in about 35 minutes, pairs fresh corn kernels, roasted green chiles, 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 rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 25 min Serves 4 Mexican cuisine 180 cal/serving

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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

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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.