Toasted Corn and Poblano Tortilla Soup with Avocado and Cotija

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

A rich and smoky tortilla soup featuring toasted corn and poblano peppers, topped with creamy avocado and crumbly Cotija cheese, perfect for Cinco de Mayo warmth. This Mexican-inspired Cinco de Mayo recipe, ready in about 45 minutes, pairs olive oil, diced yellow onion, 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

• 2 tbsp olive oil
• 1 cup diced yellow onion
• 3 cloves minced garlic
• 2 medium poblano peppers, seeded and diced
• 1.5 cups frozen corn kernels
• 5 cups chicken broth
• 14 oz diced tomatoes
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 4 corn tortillas, cut into thin strips
• 1 medium avocado, diced
• 1/2 cup crumbled Cotija cheese
• 1/4 cup chopped fresh cilantro
• for serving lime wedges

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 4 tortilla strips and toast, stirring frequently, until golden brown and crisp, about 3 minutes. Remove and set aside for garnish.
2. Step 2: In the same pot, add 1 cup diced yellow onion and sauté for 4 minutes until translucent.
3. Step 3: Add 3 minced garlic cloves and 2 diced seeded poblano peppers, cooking for 3-4 minutes until softened and fragrant.
4. Step 4: Stir in 1.5 cups frozen corn kernels and toast for 3 minutes until lightly charred.
5. Step 5: Pour in 5 cups chicken broth and 14 oz diced tomatoes, then add 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil.
6. Step 6: Reduce heat and simmer uncovered for 20 minutes to develop flavors.
7. Step 7: Use an immersion blender to partially puree the soup, leaving some texture.
8. Step 8: Ladle the soup into bowls and top each with diced avocado, 1/2 cup crumbled Cotija cheese, chopped fresh cilantro, and the reserved toasted tortilla strips. Serve with lime wedges on the side.