Creamy Corn Soup with Lime, Chili and Baked Tortilla

This Mexican-inspired delicious and comforting creamy sweet corn soup with a zesty twist of lime and a kick of chili, accompanied by crispy baked tortilla strips, is a perfect dish to warm your soul and tantalize your taste buds.

Directions:

Peel and slice the onions and potatoes, then sauté in a little oil. Add the corn, salt, and pepper and about 2 liters of water.

Once the potatoes and corn are cooked, add the lime juice and the heavy cream. Blend everything together, then strain through a fine sieve.

Cut the tortilla into triangles and drizzle with a little olive oil. Place them on a baking sheet and bake in a hot preheated oven.

When they start to turn golden brown, take them out and sprinkle the spice mixture on top.

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Creamy Corn Soup with Lime, Chili and Baked Tortilla

The little ones favorite dish.

Course Soup

Cuisine American, Mexican

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 28 minutes

Servings 4 people

Author Razvan Stupar

Ingredients

• 800 g sweet corn
• 1 onion
• 2 potatoes
• 150 ml heavy cream
• 1 lime
• 15 ml oil
• sea salt flakes
• pepper

Baked Tortilla

• olive oil
• Cajun seasoning
• tortilla optional

Metric – US Customary

Instructions

• Peel and slice the onions and potatoes, then sauté in a little oil. Add the corn, salt, and pepper and about 2 liters of water.
• Once the potatoes and corn are cooked, add the lime juice and the heavy cream. Blend everything together, then strain it through a fine sieve.
• Cut the tortilla into triangles and drizzle with a little olive oil. Place them on a baking sheet and bake in a hot preheated oven.
• When they start to turn golden brown, take them out and sprinkle the Cajun spice mixture on top.

Notes

The post Creamy Corn Soup with Lime, Chili and Baked Tortilla appeared first on Chef's Pencil.

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