Mexican Street Corn Soup

Ingredients:

4 cups vegetable broth or chicken broth for a richer flavor

2 cups frozen corn kernels

1 15-ounce can diced tomatoes, undrained

1 red bell pepper, chopped

1/2 medium yellow onion, chopped

2 cloves garlic, minced

1 jalapeño pepper, seeded and minced adjust to your spice preference

1 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper optional, for extra heat

1/4 cup crumbled cotija cheese or feta cheese

2 tablespoons chopped cilantro

Lime wedges, for serving

Tortilla chips, for serving

Instructions:

1. Heat a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.

2. Add the minced garlic and jalapeño pepper and cook for another minute, until fragrant. Be careful not to burn the garlic.

3. Stir in the chili powder, cumin, and cayenne pepper if using. Cook for 30 seconds, stirring constantly, to toast the spices. This will enhance their flavor.

4. Pour in the vegetable broth and diced tomatoes undrained. Bring the mixture to a boil.

5. Reduce heat to low, add the frozen corn, and simmer for 10-15 minutes, or until the corn is tender.

6. Remove the soup from the heat and carefully use an immersion blender to partially blend the soup. You can leave some texture for a chunkier soup, or blend until completely smooth.

7. Taste and adjust seasonings as needed. You might want to add more chili powder, cumin, salt, or pepper to your liking.

8. Ladle the soup into bowls. Top each bowl with crumbled cotija cheese, chopped cilantro, and a squeeze of lime juice. Serve immediately with tortilla chips for dipping. Enjoy!