Hearty Corn Chile and Potato Soup

Warm, comforting, and packed with bold Southwestern-inspired flavors, this Hearty Corn Chile and Potato Soup is the perfect dish to cozy up with on a chilly day. Featuring tender russet potatoes, sweet corn kernels, and the smoky heat of fire-roasted green chiles, this creamy, one-pot soup is a delicious balance of rich and savory notes. Enhanced with a hint of smoked paprika and cumin, every spoonful bursts with depth and warmth. The recipe is incredibly versatile, offering a vegan option with plant-based milk and pairing beautifully with crusty bread or crunchy tortilla chips. Ready in just 45 minutes and made with wholesome ingredients, this satisfying soup is sure to become a household favorite!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 3 medium Russet potatoes, peeled and diced
• 4 cups Vegetable broth
• 2 cups Fresh or frozen corn kernels
• 1 cup Fire-roasted green chiles, diced
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 1 cup Whole milk (or plant-based milk for vegan version)
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.25 cup Fresh cilantro, chopped (optional)
• 0 Crusty bread or tortilla chips for serving (optional)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 5-7 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 4

Add the diced potatoes to the pot and stir to coat them with the oil and aromatics.

Step 5

Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook for 10-12 minutes, or until the potatoes are tender.

Step 6

Add the corn kernels, fire-roasted green chiles, smoked paprika, and ground cumin. Stir well.

Step 7

Simmer the soup for an additional 8-10 minutes to allow the flavors to meld.

Step 8

Use an immersion blender to partially blend the soup, leaving some chunks of potato and corn for texture. Alternatively, transfer about half the soup to a blender, puree it, and return it to the pot.

Step 9

Stir in the milk and season the soup with salt and ground black pepper. Adjust seasoning to taste.

Step 10

Allow the soup to heat through for 2-3 minutes without boiling.

Step 11

Ladle the soup into bowls and garnish with fresh cilantro, if desired. Serve with crusty bread or tortilla chips on the side.

Nutrition Facts

Serving size	(2847.8g)

Amount per serving	% Daily Value*
Calories	1969.1

Total Fat 54.1g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 5.5g
Cholesterol 24.0mg	0%
Sodium 5814.2mg	0%
Total Carbohydrate 341.2g	0%
Dietary Fiber 44.0g	0%
Total Sugars 73.1g
Protein 66.0g	0%

Vitamin D 124.0IU	0%
Calcium 656.9mg	0%
Iron 19.0mg	0%
Potassium 7169.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.0%

Protein: 12.5%

Carbs: 64.5%