Mushroom and Corn Sopa de Lima

By · Reviewed by AislePrompt Editorial · ·

Earthy mushrooms and sweet corn simmered in a bright lime broth with fresh cilantro for a comforting vegetarian twist. This mexican-inspired soups (vegetarian) ready in about 35 minutes pairs sliced cremini mushrooms, (frozen or fresh) corn kernels, juiced lime for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 15 min Cook: 20 min Serves 4 Mexican cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1/2 tsp salt and 1/4 tsp black pepper in a pot over medium heat. Add 1/2 finely chopped onion and 2 minced garlic cloves, sautéing for 3 minutes until fragrant.
  2. Step 2: Add 8 oz sliced mushrooms and 1/2 tsp cumin, cooking for 5 minutes until mushrooms are tender. Stir in 4 cups chicken broth and 1 cup corn kernels, bringing to a gentle simmer.
  3. Step 3: Simmer for 10 minutes, then stir in juice from 2 limes and 1/4 cup chopped cilantro. Cook for 2 more minutes. Serve hot with 1/2 cup tortilla chips sprinkled on top.

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Frequently asked questions

How long does Mushroom and Corn Sopa de Lima take to make?

Total time is about 35 minutes (15 min prep + 20 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 Mushroom and Corn Sopa de Lima?

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 sliced cremini mushrooms from drying out.

Can I substitute ingredients in Mushroom and Corn Sopa de Lima?

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 Mushroom and Corn Sopa de Lima 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 Mushroom and Corn Sopa de Lima vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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