Corn, Jalapeno and Cheese Soup

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Soup includes chicken broth, cumin, frozen corn kernels, red bell pepper, salsa and jalapeno-jack cheese
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 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


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
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