Mexican corn and tomato soup

Yield: 1 Servings

Measure Ingredient
1 tablespoon Butter
1 large Green pepper; chopped fine
1 medium Onion; chopped
2 larges Tomatoes; peeled and chopped
1 \N Jalapeno pepper or milder chili, chopped
4 cups Fresh corn kernals
4 cups Chicken broth or stock
1 cup Sour cream
½ cup Grated cheddar cheese
\N \N Tortilla chips


>From the files of the Democrat-Herald Newspaper.

In a sauce pan, melt butter and saute onions and green peppers for 5 minutes. Add tomatoes and hot peppers, and continue cooking for 3 minutes more. Set aside. In a blender, combine 2 cups of corn and 1 cup broth and plend to a puree. Add to saucepan and repeat with remaining corn and 1 cup broth. Add remaining corn and 1 cup broth. Add remaining stock to saucepan and bring to a boil. Reduce heat, and cook gently to mix, stirring often.

Remove froml heat; add sour cream. Serve in bowls topped with crumbled tortilla chip and cheese. Makes six servings.

Posted to Bakery-Shoppe Digest V1 #192 by bakerb@... (Silly Old Grandpa) on Aug 16, 1997

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