2 tablespoons olive oil

1 small yellow onion, diced

6 cloves garlic, thinly sliced

1½ teaspoons chili powder

1½ teaspoons ground cumin

½ teaspoon paprika

¼ teaspoon ground coriander

4 (15 oz) cans corn kernels, drained

32 oz vegetable broth

½–1 cup heavy cream

2 tablespoons lime juice

Kosher salt, to taste

Fresh cracked black pepper, to taste

Toppings:

Fried tortilla strips

Sliced jalapeño

Fresh chopped cilantro

Sour cream

Cotija cheese

Sprinkle of paprika

Lime wedges

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Heat olive oil in a large soup pot over medium heat.
Add diced onion and cook for 5 minutes until soft and translucent.
Stir in sliced garlic, chili powder, cumin, paprika, and ground coriander; cook for 1–2 minutes until fragrant.
Add corn and vegetable broth, bring to a simmer, and cook for 10–15 minutes to blend the flavors.
Use an immersion blender to puree about half the soup directly in the pot, leaving some texture.
Stir in heavy cream and lime juice, then season with kosher salt and pepper to taste.
Simmer for another 5 minutes, just until heated through.
Ladle into bowls and top with tortilla strips, jalapeño slices, cilantro, sour cream, cotija cheese, paprika, and lime wedges.

Roast the corn first for a smoky flavor boost.

Replace heavy cream with coconut milk or half-and-half for a lighter version.

Add chipotle pepper or hot sauce for a spicy kick.

Use feta or queso fresco if cotija isn’t available.

Store up to 4 days in the fridge or freeze for up to 2 months.