Ingredients for Spicy Chipotle Creamy Corn Soup
- 2 tablespoons butter
- 1 red bell pepper, chopped
- Onion
- 2 cloves garlic, minced
- Diced Tomatoes
- 2 cups chicken broth
- Chipotle Chile
- Cream Style Corn
- 1 cup frozen corn
- ½ cup heavy whipping cream
- Dried Oregano
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How to Make Spicy Chipotle Creamy Corn Soup
- Melt 2 tablespoons of butter in a large heavy pot over medium heat. Sauté 1 medium onion (chopped), 1 red bell pepper (chopped), and 2 cloves garlic (minced) until softened (about 5 minutes).
- Add 28 ounces (one 28-ounce can) of crushed tomatoes with their juice.
- Cook for 2 minutes.
- In a blender, combine 2 cups of chicken broth with 2 chipotle peppers in adobo sauce (adjust to your spice preference) and 2 tablespoons of adobo sauce. Blend until smooth.
- Pour the chipotle puree and 2 cups of cream-style corn into the pot with the sautéed vegetables.
- Mix well and bring to a boil.
- Reduce heat to low and simmer for 25 minutes, stirring occasionally.
- Stir in 1 cup of frozen corn, ½ cup of heavy whipping cream, and 1 teaspoon of dried oregano.
- Simmer for 5 minutes, stirring occasionally.
- Ladle into bowls and serve immediately with crusty bread and butter.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
68g
Fat
143g
Carbs
32g
