Description
A comforting and flavorful Mexican street corn soup made in the crockpot, perfect for cozy nights.
Ingredients
Scale
- 4 cups corn (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup cilantro, chopped
- 1 lime, juiced
- 1/2 cup feta cheese, crumbled (optional)
Instructions
- Add corn, onion, garlic, vegetable broth, chili powder, cumin, salt, and pepper to the crockpot.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the heavy cream.
- Once cooked, add lime juice and cilantro.
- Serve hot, topped with crumbled feta cheese if desired.
Notes
- This soup can be made vegan by substituting heavy cream with coconut milk.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Adjust the spices according to your heat preference.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg