Street Corn-Style Soup

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Servings:

• Recipe serving size: 1 2/3 cups
• Number of servings: Adjust Reset

Ingredients:

• 2 Tbsp. avocado or olive oil
• 1 1/2 cup yellow onion, chopped
• 2 tsp. chili powder, plus more for garnish
• 2 cloves garlic, minced
• 4 cups water
• 1 bag (16 oz.) frozen corn
• 1 can (about 15 oz.) white beans, drained, or
• 1 3/4 cups cooked white beans
• 1 tsp. salt
• 2 fresh avocados, halved, pitted, peeled, and divided
• 1/4 cup fresh lime juice
• Fresh cilantro, for garnish
• Crumbled cotija or queso fresco cheese, for garnish

Instructions:

1. Sauté the Base:

2. Heat oil in a large pot over medium heat.
3. Add onion and cook, stirring occasionally, until soft.
4. Add chili powder and garlic. Stir for a few seconds, until fragrant.

1. Simmer the Soup:

2. Add water, corn, white beans and salt.
3. Cover, bring to a boil, reduce heat and simmer gently for 12-15 minutes.
4. Dice one avocado and stir into the soup. Remove from heat.

1. Blend:

2. With an immersion blender, blend to desired consistency. (Or cool soup to room temperature and blend, in batches, in a blender. Return soup to pot.)

1. Garnish and Serve:

2. To serve, reheat soup, as needed. Stir in lime juice.
3. Taste and add more salt, as desired.
4. Ladle soup into bowls. Sprinkle with chili powder, cilantro and cheese.
5. Slice remaining avocado into thin slices and fan on top of the soup.