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Spicy Chipotle Chili Corn Soup
A delicious and flavourful soup, apt for the season with a hint of of chilli flakes and adobado sauce.
Course Soup
Cuisine Mexican
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 4 people
Calories 150kcal
Author Jayashree
- 1 onion cut into pieces
- 1 tbsp olive oil
- 3 cloves garlic chopped
- 1/2 tsp chilli flakes
- 1 tsp sprig chipotle adobado sauce
- 1 1/2 cup sweet corn kernels
- 1/2 tsp pepper powder
- salt to taste
- 4 cup stock
- 1 red bell pepper
- 1 tbsp fresh cream
Roast the bell pepper and allow it to cool
Blend it to a sauce along with cream and keep it aside.
Take olive oil in a pan. Add onions and saute it for two to three minutes.
Add the garlic pieces, chilli flaes, chipotle adobado sauce to it. Now, add the corn kernels, saute it and allow to cook for two minutes.
Put pepper powder, salt and stock to it. Let it boil for sometime. Add the bell pepper sauce to it, give a stir and turn off the gas.
Allow to cool.
Blend it to a puree.
Pass it through a sieve.
Put the filtrate in a pan and boil.
Delicious soup is ready to serve.
- More cream ( one more cup) can be added to it. I have avoided using excess fat.
- If the red bell pepper is not available, use the green one.
- I have used frozen corn, hence, they cook quickly.