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Mexican Chipotle Tilapia Stew with Corn and Cilantro
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 teaspoon ground cumin
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 pound tilapia fillets, cut into 1-inch pieces
  • 2 cups frozen corn
  • Salt and black pepper to taste
  • 1/2 cup chopped fresh cilantro
  • Juice of 1 lime

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic, then cook for 3 minutes until the onion softens.
  • Stir in the chipotle peppers and cumin. Cook for 1 minute to release their aroma.
  • Pour in the diced tomatoes and vegetable broth. Bring the mixture to a simmer and let it cook for 5 minutes.
  • Add the tilapia pieces and frozen corn. Season with salt and black pepper. Simmer gently for 6 to 8 minutes until the fish turns opaque and flakes easily.
  • Remove the pot from the heat. Stir in the cilantro and lime juice just before serving.

Notes

Taste the broth before adding the fish and adjust the salt if the chipotle peppers taste very salty. Tilapia cooks fast, so check it early to keep the pieces intact. Leftovers reheat well on the stove over low heat with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot