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Aztec Corn Soup

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Submitted by Glonole

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

¼ 59
CUP ML BUTTER
3 ½ 828
CUPS ML CORN
fresh, cut from cob
1 1
CLOVE CLOVE GARLIC
minced or pressed
1 237
CUP ML CHICKEN BROTH
2 473
CUPS ML MILK
1 5
TEASPOON ML OREGANO
4 115.6
OUNCES ML/G GREEN CHILI PEPPERS
diced
4 115.6
OUNCES ML/G MONTEREY JACK CHEESE
shredded
1 1
X X SALT *
1 1
LARGE LARGE TOMATOES
cored and diced
¼ 59
CUP ML CILANTRO
fresh, chopped

Directions

In a 5-6qt pan, melt butter over medium heat. Add corn and garlic; cook, stirring, until corn is hot and darker golden in color (about 2 min).

Remove from heat.

Whirl stock and 2 cup of the corn mixture in a food processor or blender until smooth; add to remaining corn mixture in pan.

Stir in milk, oregano and chilies; bring to a boil over medium heat stirring constantly. Remove from heat and stir in cheese.

Season to taste with salt. Garnish individual servings w/ tomato and cilantro.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 409g (14.4 oz)
Amount per Serving
Calories 365 51% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 383mg 16%
Total Carbohydrate 12g 12%
Dietary Fiber 5g 18%
Sugars g
Protein 28g
Vitamin A 28% Vitamin C 36%
Calcium 27% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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