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Spicy Corn and Tomato Soup Recipe

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This recipe for Spicy Corn and Tomato Soup is from Brian's 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:  
1 (28 oz) can whole peeled tomatoes
2 T unsalted butter
1 onion chopped fine
2 cloves garlic, minced
1 1/2 tsp ground cumin
1 tsp salt
1/4 tsp pepper
4 c vegetable broth
1 1/2 c frozen corn
2 tsp minced can chipotle chile in adobe sauce
2 oz (1/2 c) cotija cheese, crumbled
Directions:
Directions:
1. Drain tomatoes in fine mesh strainer set over bowl; reserve juice. Chop tomatoes coarse. Melt butter in Dutch oven over medium heat. Add onion, garlic, cumin, 1/2 tsp salt and pepper and cook until onion is soft, about 4 minutes.
2. Increase heat to medium high. Stir in broth, corn, chipotle, tomatoes, and reserved juice, and remaining 1/2 tsp salt and bring to boil, scraping up any browned bits. Reduce heat to medium low, cover, and simmer until flavors have melded, about 20 minutes.
3. Season with salt and pepper to taste. Serve sprinkled with cotija.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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