Sopa De Maiz
Yield
6 servingsPrep
15 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
corn
|
|
| 1 | cup |
chicken broth
|
|
| 4 | tablespoons |
butter
|
|
| 2 | cups |
milk
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | clove |
garlic
minced |
|
| 4 | ounces |
green chili peppers, canned
diced |
|
| 3 | dash |
red hot pepper sauce
|
*
|
| 1 | teaspoon |
white pepper
ground |
|
| 8 | each |
corn tortillas (6-inch)
|
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | cup |
tomatoes
diced |
|
| 2 | cups |
monterey jack cheese
with jalapeno pepper |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
corn
|
|
| 237 | ml |
chicken broth
|
|
| 6E+1 | ml |
butter
|
|
| 473 | ml |
milk
|
|
| 5 | ml |
cumin
ground |
|
| 1 | clove |
garlic
minced |
|
| 115.6 | ml/g |
green chili peppers, canned
diced |
|
| 3 | dash |
red hot pepper sauce
|
*
|
| 5 | ml |
white pepper
ground |
|
| 8 | each |
corn tortillas (6-inch)
|
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 1 | x |
salt
to taste |
*
|
| 237 | ml |
tomatoes
diced |
|
| 473 | ml |
monterey jack cheese
with jalapeno pepper |
*
|
Directions
In blender or food processor, purée corn and chicken broth.
Melt butter in stockpot.
Add corn purée and simmer over low heat for 5 minutes, stirring constantly.
Stir in milk, cumin, and garlic.
Tabasco and white pepper, next, soup may be cooled and frozen at this point.
Stack tortillas and cut into one inch squares.
Heat ½ inch oil in heavy skillet and fry tortilla squares until golden.
Drain on paper towels and sprinkle with salt.
Put equal amounts of diced tomatoes and chicken in individual soup bowls.
Add shredded cheese to simmering sou and stir until cheese melts.
Spoon soup into bowls and garnish with tortilla squares.
Serve with condiments to be added as desired.
