Cool weather soups were meant to be hearty and creamy. This one adds an extra kick (or three) to the mix with chili, ancho chili, and chipotle chili powders. Don't have that variety? Just use the same total amount of regular chili powder to replace what you don't keep on hand.
- 3-4 carrots, sliced
- 6 ribs celery, sliced
- 2 leeks (white parts), sliced
- 1 jalapeño, de-seeded and diced small
- 3 TBSP butter
- 28 oz. canned diced tomatoes
- 4 cups vegetable broth
- salt and pepper, to taste
- 1 TBSP chili powder
- 1 tsp ancho chili powder
- 1 tsp chipotle chili powder
- 4 1/2 - 5 cups corn
- 4 cups whole milk
How To Make It
1) Melt butter in a pot and sauté carrots, celery, leeks, and jalapeño for about 15 minutes, or until celery is translucent and tender.
2) Pour in the can of tomatoes in their liquid, vegetable broth, and spices. Stir.
3) Bring the mixture to a boil, reduce heat, and simmer until carrots are tender- about one hour.
4) Add milk and corn. Stir and heat the soup once more. Simmer for about 5-10 minutes.
5) Using a blender or an immersion blender, blend the contents of your soup pot.
6) Serve your soup garnished with cilantro and a side of homemade flour tortillas.