Sopa de maiz

Yield: 6 servings

Measure Ingredient
3½ cup Corn kernels
1 cup Of chicken broth
4 tablespoons Butter
2 cups Milk
1 teaspoon Ground cumin
1 Clove garlic, minced
4 ounces Can diced green chiles
3 dashes Tabasco sauce
1 teaspoon Ground white pepper
8 Corn tortillas
Oil for frying
Salt to taste
1 cup Diced tomatoes
2 cups Monterey Jack Cheese with ja

chunky salsa, sliced black olives, sour cream, sliced green onions, diced avocados 6-8 servings. In blender or food processor , puree corn and chicken broth.Melt butter in stockpo Add corn puree and simmer over low heat for 5 minutes, stirring constantly. Stir in milk, cumin, and garlic. Tabasco and white pepper , next,soup may be cooled and frozen at this point. Stack tortillas and cut into one inch squares. Heat ½ inch oil in heavy skillet and fry tortilla squares until golden. Drain on paper towels and sprinkle with salt.

Put equal amounts of diced tomatoes and chicken in individual soup bowls. Add shredded cheese to simmering sou and stir until cheese melts. Spoon soup into bowls and garnish with tortilla squares. Serve with condiments to be added as desired. ( this is a version of a traditional Mexican soup)⅖ Bonnie /DC Thanks, Bonnie

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