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Recipe: Diane Powers’ Roasted Corn Enchilada Soup

Sharing is caring with this big batch soup recipe

Diane Powers’ Roasted Corn Enchilada Soup on colorful tablecloth with margarita

Nothing warms (body and soul!) like a bowl of soup as the winter cold sets in. In this recipe from celebrated local restaurateur Diane Powers, the serving size is a bit large, but it’s perfect for a family holiday meal or to keep on-hand for re-heating throughout the week. You can also pop single servings in a zip-top bag in the freezer to have an easy meal to reheat in a snap during your busiest holiday times. Easier still, visit Powers’ Casa de Pico restaurant in La Mesa, where you can enjoy it on the restaurant’s patios or order the soup to-go.

Diane Powers’ Roasted Corn Enchilada Soup

Makes 16-18 servings, perfect for re-heating over the next few days

2½ lbs. chopped tomatoes
1½ yellow onion, chopped
½ cup olive oil
½ cup chicken base
½ cup chicken broth
½ cup chopped garlic
½ gallon (64 oz.) red enchilada sauce
2 lbs. Monterey Jack cheese
2 lbs. cheddar cheese
5 bunches of cilantro
4 lbs. of super sweet white corn (cut off the cob)
1 lb. butter
¼ avocado and fine crispy tortilla strips, for garnish


  1. Sauté tomatoes, onion, and garlic with olive oil in a large pot until translucent.
  2. Add chicken stock, chicken base, and enchilada sauce. Stir for 5 min. on low heat. Once well heated, blend thoroughly, adding cheese and cilantro.
  3. Roast corn on a griddle with butter. Once well roasted, add corn to the soup and serve.
  4. Garnish with fine crispy tortilla strips and a quarter of a chopped avocado, and sprinkle with shredded cheddar cheese.


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