Bon Sip's Creamy Mexican Corn Soup
by Nadia Perlman
Bon Sip's Creamy Mexican Corn Soup
Serves 4-6
• 4 tbsp olive oil
• ¾ cup chopped yellow onion
• 4 cloves minced garlic
• 5 cups corn (can used from frozen once thawed)
• 4 cups Bon Sip Sipping Broths (vegan, beef, chicken or turkey)
• 2 small potatoes, chopped into small cubes
• ½ tsp sea salt
• ¼ tsp fresh ground black pepper
• ½ tsp Flavour God’s Taco Tuesday Seasoning (optional)
• ½ tsp cayenne powder (optional)
• ½ cup sour cream
• ¼ cup old cheddar cheese, grated
• ¼ cup Monterey jack cheese, grated
• 1 tsp fresh lime juice
Optional Garnishes:
Cilantro/Jalapenos/Clives
Sour Cream
Toasted Corn
Tortilla Strips (you can make your own with Joseph’s Gluten Free Wraps)
In a large soup pot, heat olive oil over medium heat. Once oil glistens, add the onion, garlic, corn and sauté until softened, about 5 minutes. Pour in your choice of Bon Sip Sipping Bone Broth, and add the potatoes, and seasonings. Bring to a boil. Reduce heat, cover and allow to simmer for 30 minutes.
You can transfer the soup into a blender slowly as to not burn yourself, and in small batches; or use an immersion blender to puree.
Once all your pureed soup is back in the pot, stir in the cheeses until melted.
Serve in soup bowls and top with your favourite Mexican inspired toppings.
Enjoy!
…you can Corn on us!