Free Authentic Mexican Soup Recipes

Chilled Corn Soup with Adobe Recipe

2 Tbs extra-virgin olive oil
1 cup chopped sweet onion
1/2 tsp garlic, minced
3 cups corn kernels, fresh or frozen
2 cups chicken broth
2 Tbs fresh lime juice
1/2 tsp cumin
1/2 tsp oregano
1 tsp adobo sauce (see below)
salt and freshly ground black pepper
Garnish: avocado slices, additional corn

Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic. Saute until soft. Add corn, chicken broth, 1 tablespoon lime juice, cumin and oregano and bring to a boil. Reduce heat and simmer until corn is just tender. Puree soup in a blender or food processor, working in batches if necessary, until soup is nearly smooth. Add remaining lime juice and about 1 cup of water or more to get the consistency you desire. Season with salt and pepper. Chill for at least 2 hours or overnight.

Drizzle with adobo sauce. Garnish with avocado slices and additional corn.

Adobo Sauce: puree 1 small can of chipotle chiles in adobo with 2 tablespoons olive oil. Keep in air tight container in the refrigerator for weeks or freeze. Mix in additional olive oil if sauce becomes too thick.

Yield: 4 servings
Prep Time: 20 min
Cook Time: none
Difficulty: Easy

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