Mexican Street Corn Soup

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 poblano pepper, seeded and diced
• 1 cup uncooked white rice
• 4 cups vegetable broth
• 2 cups water
• 1 cup soy chorizo
• Kernels from 4 ears of corn
• 1 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Sauté Vegetables:
   • Heat the olive oil in a large pot over medium heat.
   • Add the diced onion, minced garlic, and diced poblano pepper. Cook until the vegetables are tender, about 5-7 minutes.
2. Add Rice and Broth:
   • Add the uncooked white rice, vegetable broth, and water to the pot. Bring to a boil, then reduce the heat to a simmer.
   • Simmer the soup for 20-25 minutes or until the rice is tender.
3. Add Soy Chorizo and Corn:
   • Add the soy chorizo, corn kernels, and diced tomatoes to the pot. Simmer for an additional 5 minutes or until the corn is tender.
4. Finish with Cilantro and Lime:
   • Stir in the chopped cilantro and lime juice.
   • Season the soup with salt and pepper to taste.
5. Serve:
   • Serve the soup hot, garnished with additional cilantro if desired.

Enjoy the rich and vibrant flavors of this Mexican street corn soup!

Mexican Street Corn Soup

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 poblano pepper, seeded and diced
• 1 cup uncooked white rice
• 4 cups vegetable broth
• 2 cups water
• 1 cup soy chorizo
• Kernels from 4 ears of corn
• 1 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and diced poblano pepper. Cook until the vegetables are tender, about 5-7 minutes.
2. Add uncooked white rice, vegetable broth, and water to the pot. Bring to a boil, then reduce heat to a simmer.
3. Simmer the soup for 20-25 minutes or until the rice is tender.
4. Add soy chorizo, corn kernels, and diced tomatoes to the pot. Simmer for an additional 5 minutes or until the corn is tender.
5. Stir in chopped cilantro and lime juice. Season the soup with salt and pepper to taste.
6. Serve the soup hot, optionally garnished with additional cilantro.

Enjoy this flavorful Mexican street corn soup!

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 poblano pepper, seeded and diced
• 1 cup uncooked white rice
• 4 cups vegetable broth
• 2 cups water
• 1 cup soy chorizo
• 4 ears of corn, kernels removed
• 1 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and poblano pepper, and cook until the vegetables are tender, about 5-7 minutes.
2. Add the rice, vegetable broth, and water to the pot. Bring to a boil, then reduce the heat to a simmer.
3. Simmer the soup for 20-25 minutes, or until the rice is tender.
4. Add the soy chorizo, corn kernels, and diced tomatoes to the pot, and simmer for an additional 5 minutes, or until the corn is tender.
5. Stir in the cilantro and lime juice, and season the soup with salt and pepper to taste.
6. Serve the soup hot, garnished with additional cilantro if desired.