Fiesta Corn Soup Recipe
Fiesta Corn Soup
By Simply Classic
Note: I cut the spices in half or it gets a little too spicy for my kids, but this is a quick and easy last minute meal to make and serve with a salad :-) And it's good cold too!
Ingredients:
1 T Butter
1 C Onion, Chopped
1 Medium Clove Garlic, Minced
2 17-ounce Cans Creamed Corn
1 17-ounce Can Corn Kernels
1 C Chicken Stock
2 C Whole Milk
1 4-ounce Can Green Chiles, Diced
1 tsp Ground Cumin
1 tsp Ground White Pepper
1/4 tsp Tabasco Sauce
2 C Chicken Breasts, Cooked and Cubed
1 1/2 C Monterey Jack Cheese, Shredded
Garnishes Black Olives, Sour Cream, Salsa, Avocado Diced, Tortilla Chips, Crumbled
Directions:
In a large, heavy pot, melt butter and saute onion over medium heat until translucent, about 6 minutes. Add garlic and cook 2 minutes longer. Do not allow onion ad garlic to brown. Puree creamed corn, corn kernels and chicken stock in a blender or food processor. The mixture should not be completely smooth, but should still have some texture. Add corn mixture to pot, and simmer gently over medium heat for 10 minutes. Stir in milk, green chiles, cumin, white pepper and Tabasco. Add chicken and shredded cheese, stir until cheese melts. Ladle into soup bowls. Serve immediately with your choice of garnishes.
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6
By Simply Classic
Note: I cut the spices in half or it gets a little too spicy for my kids, but this is a quick and easy last minute meal to make and serve with a salad :-) And it's good cold too!
Ingredients:
1 T Butter
1 C Onion, Chopped
1 Medium Clove Garlic, Minced
2 17-ounce Cans Creamed Corn
1 17-ounce Can Corn Kernels
1 C Chicken Stock
2 C Whole Milk
1 4-ounce Can Green Chiles, Diced
1 tsp Ground Cumin
1 tsp Ground White Pepper
1/4 tsp Tabasco Sauce
2 C Chicken Breasts, Cooked and Cubed
1 1/2 C Monterey Jack Cheese, Shredded
Garnishes Black Olives, Sour Cream, Salsa, Avocado Diced, Tortilla Chips, Crumbled
Directions:
In a large, heavy pot, melt butter and saute onion over medium heat until translucent, about 6 minutes. Add garlic and cook 2 minutes longer. Do not allow onion ad garlic to brown. Puree creamed corn, corn kernels and chicken stock in a blender or food processor. The mixture should not be completely smooth, but should still have some texture. Add corn mixture to pot, and simmer gently over medium heat for 10 minutes. Stir in milk, green chiles, cumin, white pepper and Tabasco. Add chicken and shredded cheese, stir until cheese melts. Ladle into soup bowls. Serve immediately with your choice of garnishes.
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6
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