Corn and Cheese Quesadilla Soup
Roasted corn and melted cheese in a creamy broth topped with crispy tortilla strips for a tex-mex comfort hybrid.
Ingredients (serves 3)
- 2 tbsp Olive Oil
- 1 Onion
- 2 cloves Garlic
- 3 cups Corn
- 4 cups Vegetable Stock
- 1/2 cup Heavy Cream
- 1 cup shredded Cheddar Cheese
- 2 Corn Tortilla
- 1 Lime
- Cilantro
- Salt
- Cumin
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Save this recipeInstructions
- 1
Heat olive oil in a pot over medium heat and sauté diced onion until softened, about 5 minutes.
- 2
Add minced garlic and cook for 1 minute.
- 3
Add corn and vegetable stock, bring to a simmer, and cook for 15 minutes.
- 4
Blend half the soup to create a creamy texture while keeping some corn chunks.
- 5
Stir in heavy cream and cheddar cheese until melted, season with salt and cumin to taste.
- 6
Cut tortillas into strips and fry in a separate skillet until crispy, about 4 minutes.
- 7
Serve soup topped with crispy tortilla strips, cilantro, and lime wedges.
