Name: Spicy Corn and Tomato Soup
Total time: 30 min
Yield: Serves 4
Ingredients: 1 (28-ounce) can whole peeled tomatoes; 2 tablespoons unsalted butter; 1 onion, chopped fine; 2 garlic cloves, minced; 1 1/2 teaspoons ground cumin; 1 teaspoon table salt, divided; 1/2 teaspoon pepper; 4 cups vegetable broth; 2 1/2 cups frozen corn; 2 teaspoons minced canned chipotle chile in adobo sauce; 2 ounces cotija cheese, crumbled (½ cup)

Why This Recipe Works

Using supermarket products such as canned chipotle chile in adobo sauce and frozen corn makes this corn and tomato soup weeknight-friendly.

Before You Begin

Serve this soup with thinly sliced radishes and diced avocado.

Instructions

Drain tomatoes in fine-mesh strainer set over bowl; reserve juice. Chop tomatoes coarse. Melt butter in Dutch oven over medium heat. Add onion, garlic, cumin, ½ teaspoon salt, and pepper and cook until onion is soft, about 4 minutes.

Increase heat to medium-high. Stir in broth, corn, chipotle, tomatoes and reserved juice, and remaining ½ teaspoon salt and bring to boil, scraping up any browned bits. Reduce heat to medium-low, cover, and simmer until flavors have melded, about 20 minutes.

Season with salt and pepper to taste. Serve, sprinkled with cotija.