Chile-corn soup
6 +cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| 2 | mediums | Onions; chopped |
| 2 | larges | Green peppers; chopped |
| 8 | ounces | Jar mild taco sauce |
| 4 | ounces | Can chopped green chilies |
| 10¾ | cup | Can chicken broth; undiluted |
| 17 | ounces | Can whole kernel corn; drain |
| ¾ | cup | ;water |
| 8 | ounces | Sour cream |
| 6 | tablespoons | Shredded MontereyJack cheese |
Directions
Melt butter in a large saucepan over medium-high heat; add onion and green pepper, and saute 5 minutes or until tender. Combine sauteed mixture, taco sauce, and green chilies in a food processor or blender. Process until coarsely pureed. Return mixture to saucepan.
Combine chicken broth and corn in food processor or blender; process until coarsely pureed. Stir mixture into saucepan; add water, and mix well. Bring to a boil; cover, reduce heat, and simmer 30 minutes, stirring occasionally. Remove from heat, and whisk in sour cream; add pepper to taste. Ladle soup into bowls, and top each with 1 tablespoon cheese. Yield: 6½ cups Microwave Instructions: Combine onion, green pepper, and 2 tablespoons butter in a 3-quart glass bowl or casserole; cover with plastic wrap, turning back edge to vent. Microwave at High for 5 to 6 minutes or until vegetables are tender.
Process ingredients as directed above, combine water in a 3-quart glass bowl. Cover with plastic wrap, turning back edge to vent; microwave at High for 12 to 15 minutes, stirring every 5 minutes.
Proceed as directed above.
from Southern Living Cooking School Cookbook, Fall 1983, no ISBN typed and posted by teri Chesser 2/97 From: Teri Chesser Date: 27 Feb 97 National Cooking Echo Ä