Corn and Salsa soup


This is the perfect summer soup. You can use fresh tomatoes and corn on the cob. Or if you make it in the winter you can used canned/frozen veggies too. It is light and flavorful. Perfect served with tons of avocado on top.

This recipe is based off of Corn and Salsa Tortilla Soup from the Rachel Ray Magazine. Original Recipe can be found here.

My version is this:

3  chiles – any type you like – poblano, jalapeno, etc.
2 T olive oil
6 ears fresh corn or 2 10-ounce boxes frozen corn kernels
1 red onion – chopped
3 cloves garlic – chopped
one 32-ounce container of vegetable broth
one 14.5 – ounce can fire-roasted diced or crushed tomatoes


Preheat the broiler. Broil the chilies until blackened, about 10 minutes. Transfer to bowl, cover, and let cool. Peel, seed, and chop the chilies.


In a large pot, heat 2 T olive oil over medium-high heat. Add the corn and cook until charred at the edges (about 10 minutes).

Add the onion, garlic, season with salt and pepper and cook until the onion is softened, about 5 minutes. Stir in the broth, tomatoes and chilies. Heat until warm.


Serve with lots of avocado and sour cream.


Spicy from the chilies, good dose of veggies from the corn and tomatoes, super delicious with the chunk of avocado and a little bit of sour cream. Perfect paired with some tortilla chips and salsa! Enjoy.


***Public service announcement: Do not freeze this soup. . . it doesn’t freeze well! Smile


Filed under Recipes

15 Responses to Corn and Salsa soup

  1. That soup looks SO tasty! Easy, too! 🙂

  2. I LOVE simple ingredient recipes. This looks like it tastes so fresh! Nummy.
    Melanie @ Beautifully Nutty recently posted..All About the Food & Yellow Quinoa RecipeMy Profile

  3. Going on my list. Love recipes with only a few ingredients. And avocado on top?! YUM!
    Nicole @ Work in Sweats Mama recently posted..Old School Blogging – Fabulous FivesMy Profile

  4. Yum!! Thanks for the great recipe idea. 🙂

  5. That looks great! I am looking forward to soup season. I just can’t bring myself to make it when it is 80+ outside! recently posted..WIAW: How I’ve Been Eating After the Sugar DetoxMy Profile

    • KT

      I agree. In winter I look forward to grilling and in the summer I look forward to making soups and hotdish!

  6. Yum! This sounds awesome, especially with the avocado to top it all off! 🙂
    Hannah @ CleanEatingVeggieGirl recently posted..WIAW: July 17, 2013My Profile

  7. I’ve made the original recipe and it was really really good! These are some great modifications! And you’re right, it does not freeze well. at all.
    Jenn recently posted..And then the sky explodedMy Profile

  8. Wow – such a wonderful looking soup – with only 7 ingredients! Definitely worth a try!
    Thanks for sharing
    Shashi @ recently posted..Quick Quinoa and Veg Bowl with Roasted EggplantMy Profile

  9. Thanks for sharing this recipe! You make it look so easy, I’ll have to give it a try.
    Marnie @ supersmartmama recently posted..Exploring the Blogosphere: Healthy Eating BlogsMy Profile

    • KT

      It is pretty easy to put together – the worst part is broiling the peppers and peeling them, but that isn’t too tough either. . . Let me know if you try it!