Mexican corn and tomato soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 1 | large | Green pepper; chopped fine |
| 1 | medium | Onion; chopped |
| 2 | larges | Tomatoes; peeled and chopped |
| 1 | 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 |
| Tortilla chips | ||
Directions
GARNISH
>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