Soup includes chicken broth, cumin, frozen corn kernels, red bell pepper, salsa and jalapeno-jack cheese
A Mexican traditional soup made from chicken broth with the addition of fresh celery, tomatoes and leeks.
This recipe is best prepared with freshly cooked huitlacoche (corn smut) but you can use frozen or canned as available. The soup should be eaten the same day as it is prepared and does not freeze well.
Serve soup in little mini pumpkins or in wide shallow bowls.