Savor a rich and creamy delight that warms your soul with every spoonful!

1

Finely chop the onion and garlic. Heat a pot over medium heat and add 1 tablespoon of olive oil.

2

Sauté the onion for about 5 minutes until translucent, then add the garlic and sauté for an additional minute until fragrant.

3

Pour in the chicken broth and bring to a simmer.

4

Add the corn and cream cheese to the pot. Stir gently until the cream cheese is fully melted and incorporated, about 5 minutes.

5

Season with salt and pepper to taste. Allow the soup to cook for another 10 minutes to let the flavors meld.

6

Just before serving, chop the cilantro and mix it into the soup. Serve hot with a squeeze of fresh lime juice on top.

4 servings

• Add diced roasted poblano peppers for a smoky flavor.
• Top with crispy tortilla strips for crunch.
• Incorporate fresh avocado slices for added creaminess.

• Use low-sodium chicken broth to control the saltiness of the soup.
• For a spicier version, add sliced jalapeños while sautéing the onions.
• Blend the soup for a smoother texture if desired.

• fat: 25g
• protein: 10g
• calories: 320
• carbohydrates: 20g

This soup provides a creamy, comforting meal that's rich in calcium and flavor, making it a nourishing choice for any dinner table.

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