Ooooo, I’m excited about this soup. I know it’s not summer yet, but I’m so ready for the warm weather. It was kind of cold, but sunny today, so eating this was like a little preview of summer. You normally don’t think of soup as a summery dish, but I feel like this soup is totally perfect for warm weather. And it takes about 15 minutes to whip up, so time spent over the stove is minimal.
This is another recipe where having an immersion blender really comes in handy. If you don’t have an immersion blender I’d strongly recommend getting one – it’s absolutely my most used kitchen tool. I probably would make a lot less soup if I had to transfer hot soup to a blender all the time. And soup is the best, so that would be sad. Rant over. I left a little texture to my soup when I blended it, but you could make this super smooth by blending longer.
I used frozen corn as it’s what I had on hand, and I roasted the corn in the oven to give it a little more oomph. I coated the corn with olive oil, salt, and pepper and put in in the oven at 500 for about 15 minutes, flipping halfway through cooking. Probably not completely necessary, but I wanted a little roasted flavor. In the summer you could grill a couple ears of corn and use that.
Despite the jalapeno I didn’t think this turned out overly spicy. Obvi if you are the type that thinks ketchup is spicy, this will be spicy for you. But I like some heat, so I garnished with some very thinly sliced jalapeno slices. That with the queso fresco: omg yum.
- ½ cup cilantro leaves, plus extra for garnish
- 1 avocado
- 1 Yellow Onion
- 1 bag frozen corn
- 2 TB olive oil
- 1 jalapeno
- 4 cups chicken broth
- Optional toppings: queso fresco, green onions, avocado
- In a medium-large pot over medium-low heat add the olive oil and the yellow onion. Cook while stirring often for 7 minutes, and if you need to lower the heat to keep the onions from browning, do so.
- The onions should be soft and translucent when you add the corn kernels, I reserved some of the corn for garnishing. Stir them into the onions and then add the chicken broth. Bring to a simmer and cook for 10 minutes.
- Add the jalapeno, cilantro, and the avocado and blend to preferred texture. Season to taste with kosher salt.
- I garnished with slices of queso fresco, corn, green onions, cilantro and lime juice.