Spicy avocado corn soup is a vibrant and flavorful dish that combines the creaminess of avocados with the sweetness of corn and a kick of heat. This hearty soup is perfect for warm days, offering a refreshing yet satisfying option for lunch or dinner. With its zesty flavors and colorful presentation, spicy avocado corn soup is sure to be a hit with anyone who enjoys a little spice in their meal!
Ingredients:
- 2 ripe avocados, pitted and peeled
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 cup vegetable broth (or chicken broth) (find my broth recipes HERE and HERE)
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1-2 jalapeños, seeded and chopped (adjust to taste)
- Juice of 1 lime
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Tortilla chips for topping (optional)
Instructions:
1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and chopped jalapeños to the pot, cooking for an additional minute until fragrant.
3. Stir in the corn kernels, vegetable broth, ground cumin, and lime juice. Bring the mixture to a gentle simmer and cook for about 5 minutes to allow the flavors to meld.
4. Remove the pot from heat and let it cool slightly. Add the avocados to the pot and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the mixture in batches to a blender.
5. Return the soup to the pot and reheat gently if needed. Season with salt and pepper to taste.
6. Serve the spicy avocado corn soup warm, garnished with fresh cilantro and topped with tortilla chips for added crunch. Enjoy this deliciously spicy and creamy soup as a flavorful meal that’s sure to impress!
Aprile's Kitchen 