Description
A bold and flavorful soup with a rich chili garlic base, perfect for warming up on a cool day.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons chili paste (or to taste)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 can (400g) diced tomatoes
- 1 cup cooked shredded chicken or tofu (optional)
- 1 cup corn kernels
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add chopped onion and sauté until softened, about 5 minutes.
- Stir in minced garlic and chili paste, cooking for 1 minute until fragrant.
- Add cumin and smoked paprika, stirring to coat.
- Pour in vegetable broth and diced tomatoes, bringing to a simmer.
- Add shredded chicken or tofu (if using) and corn kernels.
- Simmer for 15–20 minutes to let the flavors meld.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh cilantro.
- Serve with lime wedges on the side.
Notes
Adjust chili paste to your preferred spice level. For a vegetarian version, use tofu or skip the protein entirely.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 20mg
Keywords: spicy soup, chili garlic, comfort food, easy soup