 |
|
Corn, Jalapeno and
Cheese Soup
Soup
includes chicken broth, cumin,
frozen corn kernels, red bell pepper, salsa and jalapeno-jack cheese
Serves: 4
I N G R E D I E N T S
1 tablespoons butter
1 small onion, minced
1/2 teaspoon ground cumin
3 1/2 cups regular strength chicken broth (reduced sodium)
1 tablespoon cornstarch
2 1/2 cups (1lb) frozen corn kernels
1 large red bell pepper, stemmed, seeded and chopped
1/2 to 3/4 cups prepared salsa
2 1/2 cups (about 9 ounces) lightly packed, shredded jalapeno-jack
cheese
I
N S T R U C T I O N S
Melt butter in a 4-5 quart
pan over medium high heat. Add onion and cumin and cook, stirring
often, until onion is soft but not brown..
Smoothly blend 1 to 2 tablespoons of the both with cornstarch.
Pour the cornstarch mixture and remaining both into the pan, add the
corn, pepper, and 1/4 cups salsa.
Bring to a boil over high heat, stirring. Pour soup into a tureen
or 4 wide bowls. Offer cheese and salsa to taste.
|
|
|
More Mexican Recipes, Foods, Cooking
Articles - Learn about
Mexican Cooking Tools and ingredients
Buy- Mexican
Cooking Tools
Buy-Mexican
Ingredients
Mexican Foods Dictionary
Mexican Tortillas and Breads Recipes
Mexican Salads and Vegetables, Beans and Rice Recipes
Mexican Poultry Recipes
Mexican
Meat Recipes
Mexican
Fish Recipes
Mexican Eggs and Cheese Recipes
Mexican Dessert Recipes
Mexican Drinks and Beverages Recipes
Mexican Appetizers, Salsas and Snacks Recipes
Listing of all
Mexican
All Recipes (Over 300)
|
