A chunky, spiced corn and potato soup that gets its heat from jalapeño and chili powder, then gets blended smooth (or mostly smooth, depending on your preference). Sauteing the onion, jalapeño, and garlic first with cumin and chili powder builds a flavor base that the broth and vegetables absorb during the simmer. Finish with avocado, cilantro, and chips on top — it turns a simple soup into something worth eating twice.
Ingredients
Saute
- 1 tablespoon butter or oil
- 1 onion
- 1 jalapeño
- 2 cloves garlic (minced)
- 1.5 teaspoon salt
- 1.5 teaspoon cumin
- 1.5 teaspoon chilli powder
Simmer
- 2 cups corn
- 2.5 cups diced potatoes
- 1 diced tomato
- 4 cups chicken broth
- Salt and pepper to taste
Instructions
- Saute
- Simmer
- Blend and enjoy
- Optionally top with avocado chunks, sliced jalapeños, cilantro and chips
Storage
- Up to 4 days refrigerated. Freezes well up to 3 months.
Variations
- Milder — Reduce chilli and skip the spicy oil garnish.
- Creamier — Stir in 1/4 cup coconut cream before serving.
Added Aug 27, 2026 · Updated Oct 27, 2026