Corn and Cheese Quesadilla Soup

Name: Corn and Cheese Quesadilla Soup
Total time: 35 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 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

35minutes

3servings

$2.10per serving

12gprotein

Lunch · Mexican

Roasted corn and melted cheese in a creamy broth topped with crispy tortilla strips for a tex-mex comfort hybrid.

300 calories · Comfortable · Mexican · Lunch

Vegetarian Comfort Food

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Recipe code K85QYK · enter it in Anychef

Ingredients

12 ingredients · serves 3about $6.30

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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Instructions

Step 1 of 7
Heat olive oil in a pot over medium heat and sauté diced onion until softened, about 5 minutes.
Step 2 of 7
Add minced garlic and cook for 1 minute.
Step 3 of 7
Add corn and vegetable stock, bring to a simmer, and cook for 15 minutes.
Step 4 of 7
Blend half the soup to create a creamy texture while keeping some corn chunks.
Step 5 of 7
Stir in heavy cream and cheddar cheese until melted, season with salt and cumin to taste.
Step 6 of 7
Cut tortillas into strips and fry in a separate skillet until crispy, about 4 minutes.
Step 7 of 7
Serve soup topped with crispy tortilla strips, cilantro, and lime wedges.