Mexican Street Corn Soup


  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 poblano pepper, seeded and diced
  • 1 cup uncooked white rice
  • 4 cups vegetable broth
  • 2 cups water
  • 1 cup soy chorizo
  • 4 ears of corn, kernels removed
  • 1 cup diced tomatoes
  • 1/4 cup chopped fresh cilantro
  • 1 lime, juiced
  • salt and pepper to taste


  1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and poblano pepper, and cook until the vegetables are tender, about 5-7 minutes.
  2. Add the rice, vegetable broth, and water to the pot. Bring to a boil, then reduce the heat to a simmer.
  3. Simmer the soup for 20-25 minutes, or until the rice is tender.
  4. Add the soy chorizo, corn kernels, and diced tomatoes to the pot, and simmer for an additional 5 minutes, or until the corn is tender.
  5. Stir in the cilantro and lime juice, and season the soup with salt and pepper to taste.
  6. Serve the soup hot, garnished with additional cilantro if desired.

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Soup Recipes

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