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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Mexican Corn Soup Recipe

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This recipe for Mexican Corn Soup is from Family "Favorites" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 C. fresh corn kernals (8-12 ears)

1 C. chicken broth

1/4 C. butter

2 cloves garlic, minced

1 tsp. oregano

Salt and pepper

1-2T. canned chilies, diced

1 whole chicken breast cooked, boned and chopped

1 C. tomatoes

1 C. jack, munster, or fontina cheese

2T. minced parsley

Tortilla chips
Directions:
Directions:
Combine corn and chicken stock in blender or processor and puree.

In 3 qt. saucepan combine butter and corn mixture and simmmer slowly 5 minutes, stirring to keep corn from sticking to the bottom of the pan. Add milk, garlic,oregano, salt, and pepper and bring to a boil. Reduce heat, add chilies and simmer 5 minutes. May be frozen or stored in refrigerator at this point.

To serve, reheat soup slowly. Divide chicken and tomatoes among 6 bowls. Remove soup from heat, add cheese and stir until melted. Ladle into bowls and sprinkle with parsley and tortilla chips.
Number Of Servings:
Number Of Servings:
6

 

 

 

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